Photo: Colorful Rice - Semi-Homemaker Recipe
Ingredients
- 2 1/2 cups low-sodium chicken stock or broth
- 1 (6-ounce) package wild rice
- Olive oil cooking spray
- 1 teaspoon fresh chopped garlic or crushed garlic from jar
- 1/2 cup yellow onion, diced
- 1/2 cup diced celery
- 1/2 (8-ounce) package sliced white mushrooms, chopped
- 1/2 cup dried cranberries, optional
- 1/2 cup chopped pecans, optional
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 orange, zested
Directions
In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender.
Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.
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By bellaskitchen
schwenksville, PA
on March 05, 2011
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This is delicious. I've made it twice and it was great both times. Instead of using wild rice, I used a mix of rice, quinoa and radish from Trader Joes and cooked it in my rice cooker. I used the zest of the entire orange, but otherwise included all the ingredients as listed. The second time I made this I didn't have white mushrooms,so I used rehydrated fancy mushrooms, and it was just as tasty.
By kattipowell_3773430
Greer, SC
on February 06, 2010
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I made a couple of modifications to this mostly because I didn't have all the ingredients. For example, I used raisins instead of cranberries, walnuts instead of pecans, and vegetable broth because we don't eat chicken. I also baked some salmon and flaked it into the recipe. And, I made the Ambrosia Cake from this same episode and had a little leftover toasted coconut which we added to the top once it was plated. My house smelled like Thankgsgiving and there was SO MUCH flavor in our mouths. The orange zest is such a vital ingredient in this recipe so don't skimp on it! SO tasty.
By ssnow_10197076
Sachse, TX
on July 23, 2009
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Has wonderful combinatin of flavors! I adjusted a little by mixing the wild rice with some brown & white varieties, Also good using chunks of jicama instead of water chestnut.
Very good with fish. If you add chunks of chicken to any leftovers, it is wonderful cold the next day.
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