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Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped celery

  2. 1/2 cup chopped onion

  3. 2 tablespoons butter

  4. 1 tablespoon olive oil

  5. 1 cup uncooked long grain rice

  6. 2-1/2 cups chicken broth

  7. 1/2 cup chopped fresh mushrooms

  8. 1/2 cup dried cranberries

  9. 1/2 teaspoon garlic powder

  10. 1/2 teaspoon curry powder

  11. Salt and pepper to taste

  12. 2 tablespoons minced fresh parsley

  13. 3 tablespoons pine nuts, toasted

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.

  2. Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.

  3. Remove from the heat. Stir in parsley; sprinkle with pine nuts. Yield: 4-5 servings.

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