1. Heat oven to 350F.
2. Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
3. Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.
Make the Most of This Recipe
Look for sliced carrots near bagged salad mixes in your grocery store. For another option, use 4 cups of halved baby carrots.
If there are any leftovers, scoop them into pita bread for a delicious, light meal.
1 Serving: Calories 220 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 540 mg; Total Carbohydrate 49 g (Dietary Fiber 3 g); Protein 7 g Percent Daily Value: Vitamin A 100 %; Vitamin C 12 %; Calcium 4 %; Iron 14 % Exchanges: 2 Starch; 1 Fruit; 1 Vegetable
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (135g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 46.2mg||2 %|
|Potassium 302.1mg||8 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 49.9g|
|Protein 4.7g||7 %|
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: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.