Rice With Apricots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Rice | 1 | Servings | |
INGREDIENTS
| 1 | c | Cooked, brown rice |
| 1 | Fresh apricot chopped into | |
| 0.5 cm 1/4 inch pieces | ||
| 1/4 | c | Chopped fresh tomato or |
| sweet red pepper or a | ||
| combination | ||
| 1/8 | t | Lemon juice |
| 1 | Shake powdered cinnamon to | |
| taste | ||
| 1 | Micro shake powdered cayenne | |
| pepper optional | ||
| Salt to taste |
INSTRUCTIONS
From: rbparker@henning.cfa.org (Ron Parker) Date: Tue, 9 Jul 1996 14:13:56 -0600 All amounts are per person as a side dish. Mix, wrap in foil and warm in 325 degree F oven or put in a container and warm in a Microwave oven. Do not 'cook', just warm. Good as a main course, warm or cold or as a side dish with meat, fish, cheese, whatever..... JEWISH-FOOD digest 243 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 692
Calories From Fat: 50
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 376.7mg
Potassium: 124.1mg
Carbohydrates: 163g
Fiber: 12.8g
Sugar: 1.4g
Protein: 12.6g