This citrus rice is brown basmati cooked in orange juice and all the traditional spices of savory citrusy carnitas but vegan. I like to cook it pilaf style in a high sided skillet so the natural sugars get to caramelize to the bottom and create a Soccarat / scorched crispy bottom layer crust made of toasted rice just like in the case of a properly cooked paella.
Zest one orange and reserve the zest. Peel a few inches of orange peel (no pith) from one of the oranges. Squeeze the juice out of the oranges until you have 2 cups of juice. (You will need 2-3 pounds of juicy oranges). Mix with the juice from 1/2 juicy lime and the maple syrup if using. Set aside.
Over medium heat preheat a 10 inch high sided skillet or pot. (Use something that has a tight lid, for beginners preferably glass so you can see inside the pan). Add a light drizzle of olive oil (or water for WFPB compliance) to the hot pan and sautee the onion with a pinch of salt until softened and begins to get a little color. Stir in the bell pepper and continue cooking until the peppers have softened.
1 yellow onion, 1 cup bell pepper
Push the veggie to the side and drizzle a tiny bit oil in the center. Add the garlic and allow it to sizzle until fragrant, about 35 seconds or so making sure you don’t let it burn. Give everything a good stir.
3 garlic cloves
Sprinkle in the spices and cook for another minute until fragrant. Stir in the rice and toast another minute.
Pour in the orange broth, add the bay and orange peel, stir and turn up the heat to high. Bring to a rolling boil then cover with a lid and turn the heat down to medium low so that you still have a nice constant bubble going.
Cook the rice for 55 minutes (no peeking except through the glass lid) or until all of the liquid has been fully absorbed. Sometimes this can take between 45 minutes and 1 hour depending on the rice and the heat level and how much steams escapes. (Make sure to check the rice package for specific directions, It’s taken mine between 45 to 55 minutes every time I have made this).
Turn off the heat and allow the rice to sit tightly covered with the lid on for another 15 minutes and finish cooking in its own steam. DO NOT REMOVE LID, it's important that the steam doesn't escape. Fluff with a fork and serve garnished with the scallions, orange zest and if available some toasted pepitas / pumpkin seeds or sliced almonds.
Orange zest from 1 orange, 2 scallions or fresh cilantro
Notes
The Orange Juice - You will need 2-3 lb of juicy oranges to get 2 cups of orange juice. Alternatively you could use store bought cold pressed unpasteurized orange juice. To avoid disappointment do not use the boxed pasteurized juice, it's something totally different.
How long to cook brown basmati rice? - Brown basmati rice takes anywhere between 45 to 60 minutes to cook, for this recipe I like to give it a good 55 minutes for the bottom layer to get a little crispy. Make sure to check the rice package for any special instructions on timing.