Orange Rice

Orange Rice Recipe
Photo: Susie Cushner

Recipe from

Nutritional Information

Calcium 53 mg
Calories 229
Caloriesfromfat 0 %
Carbohydrate 44 g
Cholesterol 0 mg
Fat 4 g
Fiber 4 g
Iron 1 mg
Protein 5 mg
Satfat 0 g
Sodium 272 mg

Ingredients

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

Preparation

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.

Note:

Jane Kirby,

May 2001
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