Free Recipe Hungarian Style Mandarin Rice
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Hungarian Style Mandarin Rice Recipe
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
Hungarian Style Mandarin Rice Preparation
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 <phannema@wizard.ucr.edu> on Feb 16, 1998
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