** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preparation: crush the garlic clove and chop the onion.
2. Heat the oil in a large pan. Add the garlic and onion and cook over a low heat for 2-3 minutes.
3. Stir in the rice, making sure that the grains are well-coated in the oil.
4. Add the grated lemon and orange rind, juices, stock or water.
5. Bring to the boil then reduce the heat to a simmer.
6. Cover and cook for 25 minutes or until the rice is tender.
7. Place the rice on a serving place, garnished with combined shredded orange and lemon rind.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Rice, Sulfites, Garlic, Fructose Malabsorption, Oranges, Onion, Olive Oil, Citric Acid allergies.
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