Orange-cinnamon Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking rig, New text im | 6 | Servings | |
INGREDIENTS
| 1 | T | Olive oil or unsalted butter |
| 1/3 | c | Onion, finely chopped |
| 1 | c | Basmati or other long-grain |
| rice | ||
| 2 | t | Grated orange zest |
| 1 | 4-inch piece cinnamon stick | |
| 1 1/4 | c | Water |
| 1/2 | c | Fresh orange juice |
| 1/2 | t | Salt |
INSTRUCTIONS
In a saucepan, heat the oil or butter and saute the onions over medium heat until soft but not brown. Add the rice and saute 2 minutes longer, stirring occasionally. Add the remaining ingredients and bring to a boil, stirring once or twice. Reduce the heat to a simmer, cover, and cook 15 minutes or until all the liquid is absorbed. Remove the cinnamon stick. Let the rice stand 5 minutes, partially covered, before serving. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW#CR9621 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:02:17 -0400 (EDT) From: Bill Spalding <billspa@icanect.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.9mg
Potassium: 58.1mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 2.1g
Protein: <1g