Colorful Rice

I am a rice lover and always look for ways to spice it up a bit or make it a little more unique. For instance, years ago I started boiling the rice in chicken stock, instead of just plain water. It really makes a difference in the flavor!

I found this recipe online (courtesy of Food Network... Sandra Lee) and it is YUMMY! If you want a little something different - I suggest this one! Really flavorful and fun!

Colorful Rice

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.
















EnJOY!