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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare rice according to package directions. | 2. In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside. | 3. Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes. | 4. Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715
orange peel	1	teaspoon		1.94	0.5	0.03	0.004
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
poultry seasoning	1	teaspoon		4.605	0.9838	0.1438	0.113
pecan	1/2	cup	toasted chopped	143.1733	26.831999999999997	2.9467	3.016
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.