Recipe courtesy of Maxine Wiggs
Colorful Rice - Semi-Homemaker Recipe
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
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.
