Zesty Orange And Onion Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | Dishes, Side | 6 | Servings |
INGREDIENTS
| 3 | T | Water |
| 2 | Cloves garlic, minced | |
| 1 | Onion, chopped | |
| 2 | c | Fresh orange juice |
| 2 | c | Water |
| 2 | c | Long-grain white rice |
| 1 | t | Dried oregano |
| 1/4 | t | Black pepper |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Red pepper flakes |
INSTRUCTIONS
Heat 3 tablespoons water in a saucepan and cook garlic and onion over medium heat until just tender, 4-5 minutes. Add remaining ingredients and heat to a boil. Cover and simmer over low heat until the liquid is absorbed, about 20 minutes. Per serving: 209 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 50g Carbohydrate; 0mg Cholesterol; 100mg Sodium Recipe by: Chicago Tribune Posted to Digest eat-lf.v097.n078 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Mar 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 221.2mg
Carbohydrates: 25.9g
Fiber: <1g
Sugar: 7.8g
Protein: 2.3g