Oranges Filled with Raisins Chickpeas and Rice

Name: Oranges Filled with Raisins Chickpeas and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup tahini (sesame paste); 3/4 cup yogurt plain or soft tofu; 1/4 cup orange juice; 2 teaspoons cumin ground; 2 teaspoons paprika; 2 tablespoons cilantro fresh, minced, optional; 1 tablespoon butter, unsalted or avocado oil; 1 medium red onion chopped; 1 cup long grain and wild rice blend uncooked, or 1/3 brown & 2/3 wildrice; 2 cups vegetable stock or water; 1 cup chickpeas (garbanzo beans) cooked, drained; 1/4 cup raisins, seedless; 2 Jumbo oranges halved crosswise; 1 tablespoon sesame seeds; 1 tablespoon scallions, spring or green onions chopped, whites only; 4 each cilantro , optional

Servings: persons

1/4 cup tahini (sesame paste)
3/4 cup yogurt plain or soft tofu
1/4 cup orange juice
2 teaspoons cumin ground
2 teaspoons paprika
2 tablespoons cilantro fresh, minced, optional
1 tablespoon butter, unsalted or avocado oil
1 medium red onion chopped
1 cup long grain and wild rice blend uncooked, or 1/3 brown & 2/3 wildrice
2 cups vegetable stock or water
1 cup chickpeas (garbanzo beans) cooked, drained
1/4 cup raisins, seedless
2 Jumbo oranges halved crosswise
1 tablespoon sesame seeds
1 tablespoon scallions, spring or green onions chopped, whites only
4 each cilantro , optional

1
FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all ingredients.
2
Refrigerate until ready to use.
3
FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
4
Saute the onion until soft, about 10 minutes.
5
Add the rice and stir to coat with the butter.
6
Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes.
7
Let cool to room temperature.
8
In a large bowl, toss together the cooked rice, Orange-Tahini Sauce, chickpeas, and raisins.
9
Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate.
10
Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture.
11
Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact.
12
Set the orange shells on a serving dish and fill them with the rice mixture.
13
Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup tahini (sesame paste), 3/4 cup yogurt plain or soft tofu, 1/4 cup orange juice, 2 teaspoons cumin ground, and more.

Yes, Oranges Filled with Raisins Chickpeas and Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!