Recipe courtesy of Maxine Wiggs

Colorful Rice - Semi-Homemaker Recipe

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.