Orange Rice

Orange RiceSusie Cushner
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Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

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.
By Jane Kirby,  May 2001

Nutritional Information

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

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Quick Tip

Bowl of rice
Make extra rice. It freezes beautifully and reheats in the microwave in seconds.

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