Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Recipe by Cooking Light April 1995

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

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Nutrition Facts

276 calories; calories from fat 22%; fat 6.7g; saturated fat 0.9g; mono fat 4.2g; poly fat 1.1g; protein 5.1g; carbohydrates 49.2g; fiber 1.6g; cholesterol 0mg; iron 2.8mg; sodium 186mg; calcium 26mg.
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