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Valencia Rice & Carrots

  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped onion 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Rice 2 Cup (32 tbs) (Brand)
  Water 1 Cup (16 tbs)
  Orange juice 2⁄3 Cup (10.67 tbs)
  Sugar 1 1⁄2 Teaspoon
  Grated orange peel 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Thinly sliced carrots 2 Cup (32 tbs), cooked, drained
  Butter/Margarine 1 Tablespoon
  Orange marmalade 1⁄4 Cup (4 tbs)

Cook celery and onion in 2 tablespoons butter or margarine over low heat until tender.
Stir in rice, water, orange juice, sugar, orange peel and salt.
Bring to a vigorous boil and cover.
Simmer 5 minutes or until liquid is absorbed.
Heat carrots.
Add 1 tablespoon butter or margarine to hot carrots and mix carefully.
Add marmalade and again mix carefully.
Spoon rice into heated serving dish or casserole.
Spoon carrots around edge.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Carrot

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2132 Calories from Fat 351

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 24 g119.8%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1275.5 mg53.1%

Total Carbohydrates 411 g137.1%

Dietary Fiber 16 g63.9%

Sugars 88.7 g

Protein 32 g63.3%

Vitamin A 1043.7% Vitamin C 196.5%

Calcium 29.6% Iron 25.1%

*Based on a 2000 Calorie diet

Valencia Rice & Carrots Recipe