| 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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