Orange Rice

Orange Rice
Susie Cushner

Serves 4
preparation
25
minutes
cooking
25
minutes

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

Directions

  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.
  2. 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.
  3. 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
April 2001

Nutritional Information

  • Per Serving
  • Calories 229
  • Calcium 53 mg
  • Carbohydrate 44 g
  • Cholesterol 0 mg
  • Fat 4 g
  • Fiber 4 g
  • Iron 1 mg
  • Protein 5 mg
  • Sat Fat 0 g
  • Sodium 272 mg
What does this mean? See Nutrition 101.