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Citrus Rice Mold

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Submitted by tova

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

Ingredients

2 473
CUPS ML RICE, COOKED
6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
1 1
EACH EACH GREEN BELL PEPPERS
finely chopped
¼ 59
CUP ML MAYONNAISE
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
EACH EACH ORANGES
peeled, pith removed, separated into segments
1 1
EACH EACH GRAPEFRUIT
peeled, pith removed, separated into segments
1 1
X X CHICORY
leaves *
1 1
X X WATERCRESS *

Directions

Combine rice, onions, green pepper, mayonnaise, parsley, salt and pepper in medium bowl.

Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.

Gently invert ring mold onto cold serving plate and carefully turn out rice mixture.

Replace any rice that may come loose from the ring.

Arrange orange and grapefruit segments around edge of plate.

Arrange chicory leaves and watercress in center of ring.

Refrigerate until ready to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 132 24% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 75mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 14% Vitamin C 68%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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