SERVING SIZE: 1 cup
SERVINGS: 4
PREPARATION TIME: 20 minutes
EQUIPMENT NEEDED:
Stove or hot plate
Knife
Large pot
Can opener
INGREDIENTS:
| 1 | cup brown rice, uncooked |
| 1 | 5-ounce can of salmon |
| 2 | oranges |
| 2 | teaspoons chili powder |
DIRECTIONS:
- Bring 2 cups of water and 1 cup of brown rice to a boil in a large saucepan. Cook on medium heat until water is gone.
- Peel and cut up oranges into cubes.
- Open salmon and remove excess liquid.
- Once rice is done cooking, pour into bowl.
- Add salmon, cubed oranges, and chili powder.
- Salt to taste.
RECIPE TIP:
- Recipe can be served warm or chilled.
- Make this recipe with any whole grain. Try barley, bulgur or whole wheat couscous for variety!
- Out of oranges? Use drained, canned mandarin oranges.
Download the Complete Recipe (PDF)
NUTRITIONAL FACTS:
| AMOUNT PER SERVING: | |
| Calories | 113 |
| Total fat | 2 g |
| Saturated fat | 0 g |
| Cholesterol | 10 mg |
| Sodium | 157 mg |
| Total Carbohydrates | 20g |
| Fiber | 3g |
| Sugar | 6 g |
| Includes 0 g of Added Sugars [erase right column amt] | |
| Protein | 7 g |
| Phosphorus | 181mg |
| Potassium | 375 mg |
Recipe submitted by Mount Mary University Dietetics Department
