Title: Hungarian Style Mandarin Rice
Categories: Rice, Side dish
Yield: 4 Servings

1/2 c Low-sodium vegetable broth;
-low-fat
1 1/4 c Water
2 sm Mandarin oranges; for the
-juice (about 1-cup per
-orange), strained
1/3 c Basmati rice
1/4 c Wild rice
1 c Chopped celery
1 c Sliced fresh button
-mushrooms; (about 4-oz)
1/4 ts Cumin
1/2 ts Paprika
Salt
Freshly ground pepper
1/2 c Finely chopped green onions;
-include greens
1/4 c Coarsely chopped fresh
-Italian parsley

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 1/4 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 (3/4 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 on Feb 16,
1998