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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Orange Rice

Real Simple MAY 2001

  • Yield: Makes 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • 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

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Orange Rice recipe