| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | *sent, Grains, Side dishes, Vegetarian | 4 | servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | Shallot; minced | |
| 2 | tb | Slivered almonds |
| 2 | c | Instant brown rice |
| 1 1/2 | c | Water |
| 3/4 | c | Fresh orange juice |
| 1/4 | ts | Fresh orange zest |
| 1/4 | ts | Salt |
INSTRUCTIONS
IDEA - Instant brown rice is convenient but lacks the deep, satisfying nutty flavor of regular brown rice. Orange and almonds make a difference. 1) Heat the oil in a medium pan over medium heat. Add the shallot, stirring often, until the shallot is translucent, about 1 to 2 minutes. Add the almonds and stir 1 minutes. Stir in rice until combined. 2) Add water, orange juice, orange peel and salt and bring to a boil. Reduce heat, cover and simmer 10 minutes, or until the liquid is absorbed. Let stand 1 to 2 minutes, then stir and serve. EACH SERVING 415 cals, 16% from fat, (7g total fat), 79g carbs, (0.4g fiber), 6g protein. Nutrition estimated by MasterCook and kitpath@earthlink.net 4/23/99 (Recipe adapted from THE NO-TOFU VEGETARIAN COOKBOOK by Sharon Sassaman Claessens (HP Books, 1997, p.181) Recipe by: Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 24, 1999, converted by MM_Buster v2.0l.
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