Recipe

A A A

• 4 tbsp margarine
• 2 medium carrots , julienned
• 1 orange rind , julienned
• 1 cup splenda granular
• 1/2 cup blanched slivered almond
• 2 cups frozen cooked brown rice
• 1/2 cup raisins

• 1 Melt the margarine in a flame and oven proof dish.
• 2 Add carrots and stir-fry until lightly browned. Remove carrots and set butter dish aside.
• 3 In another pan, place 4 cups of water and the orange zest. Bring to a full rolling boil. Drain and rinse under cold water. Place back in pan.
• 4 Pre-heat oven to 375 degrees.
• 5 In the pan with the orange, add sugar, almonds and a 1/2 cup of water. Boil. Add carrots, raisins and rice. Stir just enough to break up any clumps in the rice.
• 6 Transfer to the dish with butter in it, cover and bake for 10-20 minutes.