Recipe - Hungarian Style Mandarin Rice

One half cup Lowsodium vegetable broth;
lowfat
1 One fourth cup Water
2 small Mandarin oranges; for the
juice (about 1cup per
orange), strained
1/3 cup Basmati rice
One fourth cup Wild rice
1 cup Chopped celery
1 cup Sliced fresh button
mushrooms; (about 4oz)
One fourth teaspoon Cumin
One half teaspoon Paprika
Salt
Freshly ground pepper
One half cup Finely chopped green onions;
include greens
One fourth cup 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,
2530 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 One fourth 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 57 minutes. Remove skillet from heat.

Combine the vegetables with the rice, green onions, and parsley, and serve.

Per serving (Three fourths 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 16,
1998