Ingredients:
- 1 cup Basmati rice, cooked
- 1 red onion, chopped
- 3 carrots, grated
- 3 stalks celery, chopped
- 4 green onions, chopped
- 1 chili pepper, seeded and sliced
- 1 1/4 cups vegetable broth
- 1/3 cup dried cranberries
- 1 tbsp olive oil
- 2 1/4 cups cooked wild rice
- zest from one orange
- juice from two oranges, approx 1/2 cup
- salt and pepper to taste
Preparation:
In a large non-stick skillet, sautee the onions in 6 tablespoons of the vegetable broth for 3 to 4 minutes, until translucent.Add the celery, carrots, chilies, green onions and cranberries, cooking for 2 minutes over medium heat. Remove from pan and set aside.
Heat the olive oil over high heat. Toss the rice in oil for 2 minutes to heat. Lower heat and stir in orange zest, juice, remaining broth and salt and pepper. Simmer for one minute.
Return the vegetables to the pan and toss with the rice to heat throughout before serving.
