Orange Rice

0105orange-rice
Photo by Susie Cushner
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 229 calories
    • Fat 4 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 272 mg
    • Protein 5 mg
    • Carbohydrate 44 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 53 mg

Ingredients

  1. Check 1 1/2cups short-grain brown rice
  2. Check 1/2teaspoon salt
  3. Check 2 oranges
  4. Check 1 small red onion
  5. Check 2tablespoons chopped fresh mint or basil
  6. Check 12 oil-cured dry black olives, pitted
  7. Check 1tablespoon 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.