Directions:
- In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes.
- Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes.
- Add orange juice, salt and 1 cup water, heat to boiling.
- Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed.
- Gently stir in the orange pieces and almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.29 Kcal (998 kJ) | ||
| Calories from fat | 106.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 399.52mg | 17% | |
| Potassium | 220.18mg | 5% | |
| Total Carbs | 29.45g | 10% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 238.19 Kcal (997 kJ) | ||
| Calories from fat | 106.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 18% | |
|---|---|---|---|
| Cholesterol | 20.33mg | 7% | |
| Sodium | 399.35mg | 17% | |
| Potassium | 220.08mg | 5% | |
| Total Carbs | 29.44g | 10% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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