Tangerine Rice Pilaf - Ready to Eat Version

1 hrs 7 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large sauce pan bring chicken broth to a boil.
2. Add brown rice, tangerine zest, and cinnamon.
3. Stir and reduce heat to low. Cover and cook 35-45 minutes until all liquid is absorbed and rice is tender.
4. Meanwhile toast almond slivers in a dry skillet for 3-5 minutes until lightly browned.
5. When rice is cooked, toss together with toasted almonds, raisins, and green onions.
6. Top with tangerines.

1 hrs 19 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large sauce pan bring chicken broth to a boil.
2. Add brown rice, tangerine zest, and cinnamon.
3. Stir and reduce heat to low. Cover and cook 35-45 minutes until all liquid is absorbed and rice is tender.
4. Meanwhile toast almond slivers in a dry skillet for 3-5 minutes until lightly browned.
5. When rice is cooked, toss together with toasted almonds, raisins, and green onions.
6. Allow to cool.
7. Divide into quart freezer bags, label, and freeze.

3 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat rice in microwave for 1-2 minutes.
3. Top with tangerines.