Orange Pilaf

Prep Time :1 hr 10 m ins, including marinating

Cooking Time :35 m ins

Total Time :1 hr 45 m ins

To make the marinade:

•1½ pounds boneless, skin less chicken breasts (cut into 1” cub es ), shelled and de veined shrimp,

pork tenderloin( cut into 1” cub es ), or lamb

(cu tin to 1” cu b es)

•¼ cup juice from California Navel oranges

•¼ cup olive oil

•1 teaspoon kosher or sea salt

•3 garlic cloves, lightly smashed

•2 sprigs fresh thy me

To make the orange pilaf:

•1½ cups B as ma ti rice

•3 cups of water

•3 tablespoons olive oil

•1 cup diced yellow onion

•1 teaspoon ground sweet paprika

•1 teaspoon ground cinnamon

•1teaspoon ground ginger

•1 teaspoon sea salt

•1teaspoon ground turmeric

•3 garlic cloves, minced

•2 cup slow-sodium chicken bro th

•Z est from 1 California Navel orange plus

7 tablespoons of juice, divided

•1 cup pitted dates

•½ cup shelled pistachios, divided

•2 teaspoons honey

•1½ teaspoon white balsamic vinegar

•2 dash es hot sauce

•eg men ts from 1 California Navel orange

•3 tablespoons roughly chopped fresh parsley

Place the protein (chicken, shrimp, pork, lamb) into a gallon-sized resealable bag. Add the orange juice, olive oil, salt, garlic and thyme. Seal the bag, removing any air, and gently massage the marinade into the protein. Refrigerate for 1 hour and up to overnight.

Meanwhile, place the rice in a colander and run under water until the water runs clear. Transfer to a medium size bowl and cover with the 3 cups of water. Set aside.