Orange almond brown rice (no-tofu)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Shallot; minced | |
| 2 | tablespoons | Slivered almonds |
| 2 | cups | Instant brown rice |
| 1½ | cup | Water |
| ¾ | cup | Fresh orange juice |
| ¼ | teaspoon | Fresh orange zest |
| ¼ | teaspoon | Salt |
Directions
IDEA - Instant brown rice is convenient but lacks the deep, satisfying nutty flavor of regular brown rice. Orange and almonds make a difference.
1) Heat the oil in a medium pan over medium heat. Add the shallot, stirring often, until the shallot is translucent, about 1 to 2 minutes. Add the almonds and stir 1 minutes. Stir in rice until combined.
2) Add water, orange juice, orange peel and salt and bring to a boil.
Reduce heat, cover and simmer 10 minutes, or until the liquid is absorbed.
Let stand 1 to 2 minutes, then stir and serve.
EACH SERVING 415 cals, 16% from fat, (7g total fat), 79g carbs, (0.4g fiber), 6g protein. Nutrition estimated by MasterCook and kitpath@... 4/23/99 (Recipe adapted from THE NO-TOFU VEGETARIAN COOKBOOK by Sharon Sassaman Claessens (HP Books, 1997, p.181) Recipe by: Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 24, 1999, converted by MM_Buster v2.0l.