Yield: 4 servings
|2 cups||Hot cooked rice|
|11 ounces||Canned mandarin oranges drained, coarsely chopped|
|8 ounces||Canned crushed pineapple drained|
|½ cup||Chopped red pepper|
|½ cup||Slivered almonds; toasted|
|½ cup||Unsweetened grated coconut toasted*|
|⅓ cup||Sliced green onions|
|2 tablespoons||Mango chutney|
|¼ teaspoon||Ground ginger|
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 Submitted By KAREN MINTZIAS On 02-07-95