Sunshine Rice
White rice simmered in orange juice with celery, onion and toasted almonds — a bright side dish in 40 minutes.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Sunshine rice: long-grain white rice simmered with onion, celery and orange juice, finished with lemon, a dash of hot sauce and slivered almonds. A quarter of the recipe is about 299 calories, a side dish that goes with grilled chicken, fish or beans.
Sauté the onion and celery in the oil until soft before adding the rice, and let the rice toast for a minute so the grains stay separate. The orange juice goes in with the water; it gives the rice its colour and a faint sweetness that the lemon and hot sauce balance.
Toast the almonds in a dry pan and add them only at the table so they stay crunchy. Leftover rice keeps three days in the fridge and reheats well with a splash of water.
Ingredients
- White Rice (Raw, Unenriched)1/4 cup long-grain white rice, dry, about 3/4 cup cooked (46 g)
- Onions (Yellow)1/3 cup onion, finely chopped (53 g)
- Celery1/3 cup celery, finely chopped with leaves (34 g)
- Orange Juice (No Pulp)2 tablespoons orange juice (31 g)
- Almonds (Raw, Unsalted)1 tablespoon slivered almonds (7 g)
- Soybean Oil1 1/4 teaspoons vegetable oil (5.6 g)
- Water1/4 cup
- Lemon juice1 1/2 teaspoons
- Hot sauce1 dash
- Soften the onion and celery before the rice goes in; raw celery stays stringy in the finished dish.
- Do not lift the lid while the rice simmers; let it stand off the heat for five minutes before fluffing.
- Toast the almonds separately and scatter them at serving time so they keep their crunch.
- Cool leftovers within an hour, refrigerate up to three days and reheat with a spoonful of water.
- Contains: tree nuts (almonds).
- For nut-free, skip the almonds or use toasted pumpkin seeds.
Method
- Wash your hands and all surfaces before you start.
- Heat the oil in a small saucepan over medium heat.
- Add the celery and onion and sauté about 10 minutes, until tender.
- Add the water, orange juice, lemon juice and hot sauce and bring to a boil.
- Stir in the rice and bring back to a boil.
- Cover, lower the heat and let it stand until the rice is tender and the liquid is absorbed, about 20 minutes.
- Stir in the almonds and serve.
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