Citrus Curry Rice Salad
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INGREDIENTS
INSTRUCTIONS
Drain oranges, reserving juice. Mix juice, water, raisins and spices in saucepan. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand for 5 minutes. Spread in shallow pan; freeze 10 minutes (to quickly cool rice). Toss with remaining ingredients. Serves 6-8 NOTES : Cal 235 Total Fat 3.1g Sat Fat 0.4g Carb 47.8g Fib 1.8g Pro 5.2g Sod 106mg CFF 11.5% Recipe by: skthom@ccmail.monsanto.com (Sheri K. Thomasson) Posted to EAT-LF Digest by Reggie Dwork
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (90g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 73 | ||
| Calories from Fat: 1 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0.2mg | 0 % | |
| Sodium 7.7mg | 0 % | |
| Potassium 211.3mg | 6 % | |
| Total Carbohydrate 18.4g | 5 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 16.7g | ||
| Protein 1.3g | 2 % | |
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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. |
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Calories per serving: 73
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