Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------ORANGE-TAHINI SAUCE-------------------------
1/4 c Tahini
3/4 c Plain yogurt or soft tofu
1/4 c Orange juice
2 ts Ground cumin
2 ts Paprika
2 tb Minced fresh cilantro (opt.)

--------------------------FILLING-------------------------------
1 tb Unsalted butter
-OR- avocado oil
1 md Red onion; chopped
1 c Brown and wild rice blend
-- (uncooked)
-OR 1/3 brown 2/3 wildrice
2 c Vegetable broth or water
1 c Chickpeas; cooked, drained
1/4 c Raisins

--------------------------ORANGES-------------------------------
2 Jumbo navel oranges
-- halved crosswise

--------------------------GARNISH-------------------------------
1 tb Sesame seeds
1 tb Chopped scallion whites
4 Cilantro leaves (optional)

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine
all ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium
saucepan. Saute the onion until soft, about 10 mins. Add the rice and
stir to coat with the butter. Add the broth, bring to a boil, cover,
and simmer over low heat until rice is tender and liquid is absorbed,
about 45 mins. Let cool to room temperature.

In a large bowl, toss the cooked rice, Orange-Tahini Sauce,
chickpeas, and raisins together.

Prepare the oranges for stuffing by slicing off the rounded ends so
that each half stands squarely on a plate. Using a paring knife,
carve out the fruit, cut it into bite-size sections, and toss it into
the rice mixture. Once the fruit has been removed, cut away as much
of the white portion of the peel as possible, leaving the shell
intact.

Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.

Source: Vegetarian Entertaining - by Diana Shaw

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