Zesty Apricot Rice 

Minutes: 22 Servings: 2

This dish does not have an Italian flare to it despite its use of garlic. Enjoy!

 Ingredients 

1/2 dry cup white rice

1/4 cup orange juice

1/8 pineapple juice*

1 tablespoon soy sauce

1 clove minced or pressed garlic

1/2 tablespoon honey

Dash of pepper

1/4 teaspoon ground ginger

2 tablespoons apricot preserves

Crushed red pepper to taste (optional)

1/4 cup chopped green onions

2 oz (1/4 pound) pre-cooked salad shrimp; thawed, or 1 (8oz) can of cooked chicken, or 2 butterfly pork chops**

Prepare rice to package directions. While the rice cooks combine the orange juice, pineapple juice, soy sauce, over medium-low heat; stir. Stir in the garlic, honey, pepper, ginger and crushed red pepper; stir. Spoon in two tablespoons apricot preserves and stir well. Two minutes before rice is done add the quarter-cup chopped green onions and the shrimp or chicken to the honey-orange sauce. When rice is done, take sauce off heat and serve over rice.

**If using pork chops:

Preheat oven on broiler setting. Prepare rice to package directions. Trim fat from pork chops and put in broiler pan. Broil four to five inches from heat source for 14 minutes. Meanwhile, prepare the sauce as above, except omit the shrimp or chicken. When rice and pork chops are done, take sauce off heat. Serve the pork chops over rice; pour sauce over pork chops and rice.

*A cost-effective way to buy such a small amount of pineapple juice is to purchase a small can of sliced pineapple in juice.

Meal Idea

A s i a n S l aw

Time: 10 minutes Servings: 4

 Ingredients 

6 Cups red cabbage

4 Ounces mandarin oranges; drained

1/3 Cup peanuts

1/4 Cup soy sauce

In large bowl, toss peanuts and mandarin oranges with bite-sized pieces of red cabbage. Add soy sauce and Balsamic vinaigrette; toss again.