Recipe by the80srule
Adapted from a recipe I saw in a diabetic e-cookbook (I can't believe it originally called for orange juice in that case?!). Feel free to use sugar-free/natural OJ but since carrot juice can be rough when eaten raw, I figured this was a nice and tasty way to soak up the nutrients in it and a grocer near me sells carrot juice real cheap. I use dried orange rind that I picked up at Whole Foods plus frozen carrot rounds. The book says this yields about 6 100-calorie servings.
- 1 cup uncooked long-grain rice
- 1 cup water
- 1 cup carrot juice
- 1 teaspoon sunflower oil
- 1 dash salt
- 1 tablespoon orange rind
- 1⁄2 cup fresh orange section, seeded (from about 1 orange)
- 1⁄3 cup chopped carrot
Directions See How It's Made
- Steam the carrot chunks on the stovetop or microwave to their desired consistency.
- In a 2-quart microwave-safe casserole dish, combine the rice, water,.
- juice, oil and salt.
- Cover, microwave on high for 5 minutes. Stir in the orange rind.
- Turn the bowl 1/4 turn. Microwave on high for an additional 10 minutes, turning the bowl after 5 minutes.
- Do not uncover the bowl after pulling it out of the microwave. Let it sit covered for an additional 10 minutes or until all of the liquids have been absorbed.
- Immediately before serving, fluff with a fork, add orange and carrot pieces and mix gently.