1 teaspoon canola oil
1 onion
1 1/2 cups low-sodium chicken broth
1 cup basmati rice
1/2 cup orange juice
1/3 cup dried cranberries
1 teaspoon orange zest
1/4 teaspoon dried sage
1/4 teaspoon freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
In a large nonstick saucepan, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Stir in the broth, rice, orange juice, cranberries, orange zest, sage and pepper; bring to a boil, stirring as needed.
Reduce the heat and simmer, covered, until most of the liquid is absorbed, about 15 minutes. Remove from the heat and let stand 10 minutes, until all of the liquid is absorbed. Fluff the rice with a fork.
This recipe yields 4 servings.
Per Serving: 229 Calories, 3 g Total Fat, 0 g Saturated Fat, 1 rug Cholesterol, 61 mg Sodium, 49 g Total Carbohydrate, 1 g Dietary Fiber, 6 g Protein, 15 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable.
Points Per Serving: 5.
Comments: If you plan to use the fresh juice from the orange in this recipe, remember to zest the orange before juicing it.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 201
Calories from Fat 13.2%
Total Fat
3g
Cholesterol
0mg
Sodium
46mg
Carbohydrate
38g
Dietary Fiber
1g
Protein
9g
Points 5
Exchanges: 2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers
