Orange Rice

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Photo: Susie Cushner
Recipe from Real Simple


  • 1 1/2 cups short-grain brown rice
  • 1/2 teaspoon salt
  • 2 oranges
  • 1 small red onion
  • 2 tablespoons chopped fresh mint or basil
  • 12 oil-cured dry black olives, pitted
  • 1 tablespoon olive oil


  1. Combine the rice, salt, and 2 cups of water in a medium saucepan over medium heat. Heat to boiling. Reduce heat to low, cover, and simmer 20 minutes. Meanwhile, grate 1 tablespoon peel from one of the oranges. Then cut off the remaining peel from both oranges and cut into sections. Cut the onion into thin slivers. When rice is tender and the water is absorbed, fold in the 1 tablespoon of peel, the orange sections, onion, mint, olives, and olive oil. Season to taste with additional salt if necessary.
Jane Kirby,
May 2001

Nutritional Information

  • Calcium: 53mg
  • Calories: 229
  • Calories from fat: 0%
  • Carbohydrate: 44g
  • Cholesterol: 0mg
  • Fat: 4g
  • Fiber: 4g
  • Iron: 1mg
  • Protein: 5mg
  • Saturated fat: 0g
  • Sodium: 272mg