Hungarian style mandarin rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Low-sodium vegetable broth; low-fat |
| 1¼ | cup | Water |
| 2 | smalls | Mandarin oranges; for the juice (about 1-cup per orange), strained |
| ⅓ | cup | Basmati rice |
| ¼ | cup | Wild rice |
| 1 | cup | Chopped celery |
| 1 | cup | Sliced fresh button mushrooms; (about 4-oz) |
| ¼ | teaspoon | Cumin |
| ½ | teaspoon | Paprika |
| Salt | ||
| Freshly ground pepper | ||
| ½ | cup | Finely chopped green onions; include greens |
| ¼ | cup | Coarsely chopped fresh Italian parsley |
Directions
Prep/cook time: 30 minutes.
In a large saucepan, stir together stock, 1 cup water, mandarin orange juice, and Basmati and wild rices. Bring to a boil, then reduce heat to low. Cover and simmer until rices are tender and liquid has evaporated, 25-30 minutes. The wild rice won't be as tender as the Basmati.
Meanwhile, warm a large skillet over medium heat and add celery, mushrooms, cumin, paprika, remaining ¼ cup of water, and salt and pepper to taste.
Stir together so paprika is evenly distributed; reduce heat to low, cover and simmer for about 5-7 minutes. Remove skillet from heat.
Combine the vegetables with the rice, green onions, and parsley, and serve.
Per serving (¾ cup) 154 calories, 4% fat (0.7 gram), 83% carbs, 13% protein.
>recipe from SHAPE Cooks Spring 1998. >from kitpath to eatlf cookbooks on 98Feb
Fresh orange juice may be substitute for the mardarin orange juice.
Notes: DINNER MENU: Broiled Swordfish with Mango Salsa; Mardarin Rice; Medley of Vegetables (from frozen); milk Recipe by: Ethel W. Brennan for SHAPE Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 16, 1998