Try this Rice Pilaf with Carrots, Raisins, Orange Zest recipe, or contribute your own.
Suggest a better descriptioncover the rice with cold water and soak for an hour. Drain. Bring the stock to a boil in a medium saucepan. Keep warm.Ladle 1 cup of the stock into a saute pan and add the chopped onion. Cook until the onion is tender and translucent, about 15 minutes. Add the spices and cook for a few minutes longer. Add the carrots, orange zest and rice and cook for a minute or two. Add the rest of the stock and the drained fruit and cover the pan. Reduce heat and cook until the rice has absorbed the liquid, about 20 minutes. Let stand, covered, for 10 minutes longer. Fluff with a fork. Serve with steamed spinach toped with a dollop of nonfat yogurt. Serving size: 1 3/4 cups 244 cal 1.1 g fat 0 mg chol 94.9 mg sod Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 36 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 182mg | 6 % | |
Potassium 113mg | 3 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 45.4g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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