Carrie Carr Recipe
In a 2-quart sauce pan, bring the water, orange juice, orange zest, olive oil, and salt to a boil
Stir in rice and cover. Simmer for 20-25 minutes, until the rice is cooked through and the liquid has totally evaporated.
Empty the rice into a large mixing bowl; add the cashews, peppers, and scallions.
Just before serving season with salt white pepper to taste. Add the drained mandarin oranges and fold in gently.
Transfer to a service dish.
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Serving Size: 1 Serving (1732g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1805 | ||
Calories from Fat: 424 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.1g | 63 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 66746mg | 2302 % | |
Potassium 4584.5mg | 121 % | |
Total Carbohydrate 275.7g | 81 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 258.1g | ||
Protein 77.4g | 111 % | |
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: 1805
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