|Butter||1⁄4 Cup (4 tbs)|
|Finely diced celery||1 Cup (16 tbs)|
|Finely diced onion||1⁄4 Cup (4 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Orange||1 , sliced|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
In large glass bowl, cook butter on roast (7) for 1 1/2 minutes or until melted.
Add celery and onion.
Cook on high (9) for 2 minutes or until vegetables are cooked.
Mix in orange juice, water, and salt.
Cover, cook on high (9) for 6 minutes or until boiling.
Add rice, cover, cook on medium (5) for 12 minutes or until liquid is almost absorbed.
Let sit, covered, for 5 minutes or until liquid is absorbed.
Granish with orange slices and almonds.
Serving size: Complete recipe
Calories 2199 Calories from Fat 703
% Daily Value*
Total Fat 78 g120.5%
Saturated Fat 31.5 g157.3%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 2078.9 mg86.6%
Total Carbohydrates 333 g111.1%
Dietary Fiber 12.6 g50.6%
Sugars 49.9 g
Protein 35 g69.1%
Vitamin A 50.2% Vitamin C 429.2%
Calcium 26.9% Iron 28.5%
*Based on a 2000 Calorie diet