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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Ingredients:
3/4 cup celery, chopped |
1/2 cup onion, chopped |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 cup long grain rice, uncooked |
2 1/2 cups chicken broth |
1/2 cup fresh mushrooms, chopped |
1/2 cup dried cranberries |
1/2 teaspoon garlic powder |
1/2 teaspoon curry powder |
1/4 teaspoon lemon pepper |
2 tablespoons fresh parsley, minced |
3 tablespoons pine nuts, toasted |
Directions:
1. In a large saucepan, saute celery & onion in butter & oil until tender.
2. Add rice & cook & stir for 5 minutes or until lightly browned.
3. Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
4. Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
5. Remove from heat, stir in parsley & sprinkle with pine nuts before serving.
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