Product Recipes
- 2 cups uncooked rice
- 15 whole cloves
- 1 stick whole cinnamon
- 1-2 tbsp butter
- 1 large onion, chopped
- 2 cans mandarin oranges
- 1/2 cup almonds, blanched
- 1 can sliced mushrooms, drained
- Drain juice from mandarin oranges into a 1 quart measuring cup.
- Add enough water to cup to make 2 1/2 cups liquid. Add to a 2 quart non-stick saucepan, and heat to boil. Add rice, cloves, and whole cinnamon. Return to a boil, cover, and simmer for about 20 minutes (until liquid is absorbed). Remove from heat and allow to sit 5 minutes.
- Meanwhile, in a small non-stick skillet, melt the butter, and saute the onions until clear. Add the mushrooms, and cook until moisture evaporates. Do not brown.
- Remove the whole cloves and whole cinnamon stick from the rice.
- Lightly grease a ring mold. Arrange 1/4 cup of the mandarin oranges to the bottom of the mold.
- In a large bowl, combine the remaining mandarin oranges, almonds, and onion/mushroom mix to the rice. Mix well.
- Spoon rice into mold and refrigerate for 2-4 hours, or overnight
- When ready to eat, remove from rice ring mold onto a cookie sheet. Bake for 20 minutes in a 250° oven or until heated through. Remove from oven and serve.
