Submitted by: Peggy
Recipe origin: USA
This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.
2/3 cup wild rice
2/3 cup wild brown rice (Lundberg Farms) or brown rice
3 cups low-sodium chicken broth
3 tablespoons chopped unsalted pistachios
2 oranges
Zest from one orange
10 large fresh basil leaves, sliced into ribbons
¼ cup minced red onion
⅓ cup red wine vinegar
¼ cup olive oil
1 tablespoon fresh orange juice
1½ teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon salt
Combine the brown rice and wild rice and broth in a medium saucepan and bring to a boil. Cover, reduce heat to a slow simmer and cook until the water has evaporated and rice is fully cooked, 45 to 55 minutes. Remove from heat and cool completely.
Toast pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool.
Grate the zest from one orange; set aside. Cut the top and bottom off of both oranges. Stand on end and remove the rest of the peel and white pith by cutting down the orange, following its curve with your knife. Cut between membrane and each segment; remove each segment. Repeat with the second orange. When the rice is cool, add the orange segments, the basil, onion, pistachios and orange zest and mix to incorporate.
To make the dressing, whisk together the vinegar, orange juice (from first zested orange), oil, mustard, honey and salt in a small bowl. Pour over the rice mixture and mix. (May not need all the dressing). The salad will keep in the refrigerator in an airtight container for a day or two. Serves 6.
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June 22, 2016 | Posted in:
Orange Chiffon Cake from Burlapkitchen.com
Thanks to our friend Emily over at Burlap Kitchen for sharing her Grandmothers famous Orange Chiffon Cake. It’s a classic recipe that dates back to the 1940s and we think is worthy of a comeback!
Ingredients:
2 1/4 Cups flour (sifted)
1 1/2 Cups sugar
3 Teaspoons baking powder
1 teaspoon salt
1/2 Cup oil
7 egg yolks
3 medium oranges (for the zest and juice)
3/4 Cup orange juice or water Juice 3 oranges in a 3/4 measuring cup, then add water till you get 3/4 cups of liquid
2 teaspoons vanilla
7 egg whites
1/2 teaspoon cream of tarter (beat egg whites and cream of tarter together on high speed for 4 minutes)
2 teaspoons orange zest ( fold into egg whites)
Preparation Instructions:
Preheat oven to 325 degrees. Zest and juice oranges and set aside. In a mixing bowl add dry ingredients: flour, sugar, baking powder, and salt; mix well. In a separate bowl add wet ingredients: oil, egg yolks, juice and water, vanilla. Add the wet ingredients to the dry ingredients and mix until it looks like cake batter. In a third bowl add egg whites and cream of tartar, beat on high for 4 minutes, until stiff peaks form. Gently add the egg white mixture to the bowl of batter. Pour batter into a greased angel food cake pan or chiffon pan ( do NOT use a bundt cake pan, trust me!). Take center rack out of oven and position the other oven rack two up from the bottom. Bake at 325 degrees for 55 minutes. Let cake cool for 10-15 minutes. Use a knife to loosen the cake from the edges of the pan and carefully turn out onto a tea cloth. Let cake cool completely. Ice cake and enjoy.
Thick Glaze:
Ingredients:
1 orange (zest and juice)
3 cups 10 X Sugar (powdered sugar, icing sugar)
1/2 stick butter (room temp.)
2 tablespoons juice from orange (may be just under 2 tablespoons, if so add milk to make a full 2 Tablespoons
1 tablespoon milk
1 1/2 teaspoons vanilla
Preparation Instructions:
In a mixing bowl add 10x sugar, butter, juice from orange, milk, and vanilla. Use a hand mixer and beat until smooth. Fold in orange zest, saving a little to sprinkle on top of the cake.