Valencia Rice & Carrots Recipe

Valencia Rice & Carrots picture


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Finely chopped celery1⁄4 Cup (4 tbs)
 Finely chopped onion2 Tablespoon
 Butter/Margarine2 Tablespoon
 Rice2 Cup (32 tbs) (Brand)
 Water1 Cup (16 tbs)
 Orange juice2⁄3 Cup (10.67 tbs)
 Sugar1 1⁄2 Teaspoon
 Grated orange peel1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Thinly sliced carrots2 Cup (32 tbs), cooked, drained
 Butter/Margarine1 Tablespoon
 Orange marmalade1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2132 Calories from Fat 351

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 24 g119.8%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 1275.5 mg53.1%

Total Carbohydrates 411 g137.1%

Dietary Fiber 16 g63.9%

Sugars 88.7 g

Protein 32 g63.3%

Vitamin A 1043.7% Vitamin C 196.5%

Calcium 29.6% Iron 25.1%

*Based on a 2000 Calorie diet


Cook celery and onion in 2 tablespoons butter or margarine over low heat until tender.
Stir in rice, water, orange juice, sugar, orange peel and salt.
Bring to a vigorous boil and cover.
Simmer 5 minutes or until liquid is absorbed.
Heat carrots.
Add 1 tablespoon butter or margarine to hot carrots and mix carefully.
Add marmalade and again mix carefully.
Spoon rice into heated serving dish or casserole.
Spoon carrots around edge.