Orange Rice Pilaf Print Email

1/4 cup orange juice
1 cup chopped red onion
1 cup sliced celery
1/2 cup diced red pepper
Shredded peel of two oranges (use a zester, or remove peel with a peeler and shred with a sharp knife)
1/4 teaspoon ground black pepper
1 tablespoon light soy sauce
2 tablespoons balsamic vinegar
1 1/2 cups cooked brown rice (1/2 cup raw)
1 1/2 cups cooked wild rice (1/2 cup raw)
1 cup orange segments, transparent skin removed (or 8-ounce can mandarin oranges packed in juice)
2 tablespoons natural rice vinegar (optional)

Pour the orange juice into a large skillet, add the red onion and celery and cook, covered, over medium heat for 2 minutes. Add the red pepper and cook for 1 minute more. Stir in the orange peel, black pepper, soy sauce, and balsamic vinegar.

Turn the heat to medium low and add the cooked rices. Stir until well combined and the rice is heated through. Gently mix in the orange segments. Taste the rice and add the optional rice vinegar, if needed. Serve as a side dish - hot, chilled or at room temperature.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Calories: 141
Carbs: 30
Fat: 0 grams
Protein: 4 grams

Source: The Pritikin Principle by Robert Pritikin