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Sunshine Rice

Sunshine Rice – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 20 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ tbsp vegetable oil
  • 1¼ cups celery (finely chopped, with leaves)
  • 1½ cups onion (finely chopped)
  • 1 cup water
  • ½ cup orange juice
  • 2 tbsp lemon juice
  • 1 dash hot sauce
  • 1 cup white rice (long-grain, uncooked)
  • ¼ cup almonds (slivered)

Method

  1. Heat oil in medium saucepan. Add celery and onions and saute until tender, about 10 minutes.
  2. Add water, juices, and hot sauce. Bring to a boil. Stir in rice and bring back to a boil. Let stand covered until rice is tender and liquid is absorbed.
  3. Stir in almonds. Serve immediately as a side dish for a fish entree.

Learn more about: Celery Onions Oranges Lemons

Nutrition per serving

Serving size: 1/3 cup (245g)

  • Total Calories: 309
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 34 mg
  • Carbohydrates: 50 g
  • Dietary Fiber: 3 g
  • Total Sugars: 6 g
  • Protein: 6 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute · Reformatted; ingredient quantities parsed
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