| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Side dish | 4 | Servings |
INGREDIENTS
| 2 | c | Hot cooked rice |
| 11 | oz | Canned mandarin oranges drained, coarsely chopped |
| 8 | oz | Canned crushed pineapple drained |
| 1/2 | c | Chopped red pepper |
| 1/2 | c | Slivered almonds; toasted |
| 1/2 | c | Unsweetened grated coconut toasted* |
| 1/3 | c | Sliced green onions |
| 2 | tb | Mango chutney |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp. *To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute. Each serving provides: * 309 calories * 5.7 g. protein * 12.9 g. fat * 46.3 g. carbohydrate * 2.9 dietary fiber * 0 mg. cholesterol * 29 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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