ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange Rice

Photo: Susie Cushner
Yield Makes 6 servings

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

Nutrition 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

How to Make It

  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.