Yield: 4 servings
Measure | Ingredient |
---|---|
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