| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hungarian |
Rice, Side dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Low-sodium vegetable broth; low-fat |
| 1 1/4 |
c |
Water |
| 2 |
sm |
Mandarin oranges; for the juice (about 1-cup per orange), strained |
| 1/3 |
c |
Basmati rice |
| 1/4 |
c |
Wild rice |
| 1 |
c |
Chopped celery |
| 1 |
c |
Sliced fresh button mushrooms; (about 4-oz) |
| 1/4 |
ts |
Cumin |
| 1/2 |
ts |
Paprika |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/2 |
c |
Finely chopped green onions; include greens |
| 1/4 |
c |
Coarsely chopped fresh Italian parsley |
INSTRUCTIONS
Prep/cook time: 30 minutes.
In a large saucepan, stir together stock, 1 cup water, mandarin orange
juice, and Basmati and wild rices. Bring to a boil, then reduce heat to
low. Cover and simmer until rices are tender and liquid has evaporated,
25-30 minutes. The wild rice won't be as tender as the Basmati.
Meanwhile, warm a large skillet over medium heat and add celery, mushrooms,
cumin, paprika, remaining 1/4 cup of water, and salt and pepper to taste.
Stir together so paprika is evenly distributed; reduce heat to low, cover
and simmer for about 5-7 minutes. Remove skillet from heat.
Combine the vegetables with the rice, green onions, and parsley, and serve.
Per serving (3/4 cup) 154 calories, 4% fat (0.7 gram), 83% carbs, 13%
protein.
>recipe from SHAPE Cooks Spring 1998. >from kitpath to eatlf cookbooks on
98Feb
Fresh orange juice may be substitute for the mardarin orange juice.
Notes: DINNER MENU: Broiled Swordfish with Mango Salsa; Mardarin Rice;
Medley of Vegetables (from frozen); milk
Recipe by: Ethel W. Brennan for SHAPE
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16,
1998
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