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Orange Rice Pilaf with Currants and Almonds

Adapted from Whole Foods Market

The sweet taste of oranges and dried currants complements the nutty-flavored brown rice and almonds in this pilaf, making ita perfect accompaniment to chicken or fish.

Serves 4-6

1 tablespoon canola oil Ellyndale™ Organic Canola Oil
1/2 yellow onion, finely chopped
1 cup uncooked brown basmati rice or basmati-wild rice blend
1 1/2 cup vegetable broth
3/4 cup orange juice
2 green onions, thinly sliced
1/2 cup dried currants
1/2 cup NOW Almonds*, chopped
/4 cup finely chopped cilantro or flat-leaf parsley
Salt and pepper to taste

*NOW items available at your local health food store 

  1. Heat oil in a medium pot over medium-high heat.
  2. Add yellow onions and cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in rice and cook, stirring often, about 2 minutes.
  4. Add broth and orange juice and bring to a boil.
  5. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 40 minutes.
  6. Fluff rice with a fork, then add green onions, currants, almonds, cilantro and salt and pepper and fluff again

Calories: 270
Calories from Fat: 80 
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg 
Sodium: 420 mg 
Total Carbohydrate: 46 g
Dietary Fiber: 4 g
Sugars: 14 g 
Protein: 6 g

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