Orange-And-Sunflower Rice Stuffing - cooking recipe

Ingredients

3/4 c. raw long grain rice
1 1/4 c. water
2 oranges, peeled, segmented with white membrane removed and diced (1 c.), plus the juice
2 green onions, thinly sliced
1 Tbsp. toasted sunflower seeds
1/8 tsp. grated nutmeg

Preparation

Combine the rice and water in a 2-quart casserole.
Cover tightly and cook on High for 3 to 5 minutes, or until the water is absorbed.
Stir the remaining ingredients into the rice at the end of cooking.
Let stand, covered, for 5 minutes.