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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | cooked rice hot |
| 11 x ca. 30 g | Canned mandarin oranges drained, coarsely chopped |
| 8 x ca. 30 g | Canned crushed pineapple drained |
| 1/2 Tasse | red pepper chopped |
| 1/2 Tasse | Slivered almonds; toasted |
| 1/2 Tasse | Unsweetened grated coconut toasted* |
| 1/3 Tasse | green onions sliced |
| 2 Esslöffel | Mango chutney |
| 1/4 Teelöffel | ginger ground |
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Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp.
*To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute.
Each serving provides: * 309 calories
* 5.7 g. Protein
* 12.9 g. Fat
* 46.3 g. Carbohydrate * 2.9 dietary fiber
* 0 mg. Cholesterol
* 29 mg. Sodium
Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias
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