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

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