ORANGE AND CRANBERRY RICE PILAF

Orange and Cranberry Rice Pilaf image

Provided by Kimberly Biegacki

Time 30m

Number Of Ingredients 14

3/4 c chopped celery
1/2 c onion
3 Tbsp butter
1 c uncooked long grain rice
2 1/2 c chicken broth
1 c chopped fresh mushrooms (white)
1/3 c slivered almonds, toasted (i only had sliced but wanted slivered)
2 Tbsp orange marmalade
1/2 tsp garlic powder
1/2 tsp celery salt
1/4 - 1/2 tsp curry---if you are not used to cooking with curry put 1/4 teaspoon
1/3 c sweetened dried cranberries
2 Tbsp minced fresh parsley
1 Tbsp orange zest

Steps:

1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL