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Steps
1
Heat oven to 350°F.
2
Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
3
Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.
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Look for sliced carrots near bagged salad mixes in your grocery store. For another option, use 4 cups of halved baby carrots.
If there are any leftovers, scoop them into pita bread for a delicious, light meal.
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Nutrition Facts
Serving Size:1 Serving
Calories
220
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
540 mg
Potassium
390 mg
Total Carbohydrate
49 g
Dietary Fiber
3 g
Protein
7 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
12%
12%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
2 Starch; 1 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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