Persian Orange Rice with Pistachios

2 - large seedless oranges
2 - garlic cloves, minced
1 T fresh ginger, grated
1/2 t hot red pepper flakes
1/2 t ground cinnamon
1/4 t turmeric
1/4 C frozen orange juice concentrate
1 t sugar
2 T canola oil
1/2 C vegetable stock
4 C cooked brown rice
1/2 C chopped pistachios
1/4 C fresh parsley, minced
0 - salt and pepper to taste

Grate the oranges to remove the zest. Blanch the orange zest in boiling water for 1 minute, then set aside. Peel and chop the oranges.

In a blender, combine the oranges, garlic, ginger, hot red pepper flakes, cinnamon, turmeric, orange juice, and sugar, and blend until smooth.

Heat the oil in a large skillet over low heat. Add the reserved orange zest and gently saute for 1 minute. Add the contents of the blender and the broth and simmer, stirring occasionally, for 5 minutes.

Add the rice and stir gently to heat through. Add the pistachios and parsley, and continue to cook, stirring gently, until hot. Season to taste with salt and pepper. Transfer to a serving dish and serve hot.

From Vegan Fire and Spice