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Rice Pilaf with Mandarin Oranges and Walnuts
Cook: 50 mins
Ingredients
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1/2 cup dry white wine
- 1 1/2 cups coarsely chopped button mushrooms
- 2 1/2 cups vegetable broth
- 1/2 cup uncooked wild rice, rinsed and drained
- 1 1/2 cups uncooked quick-cooking rice
- Salt and ground black pepper
- 1 11 ounce can mandarin orange sections, drained
- 1/2 cup chopped toasted walnuts
Directions
1. In a 4-quart Dutch oven, cook and stir celery, onion, and wine over medium heat for 5 minutes. Add mushrooms; cook and stir 5 minutes more.
2. Add vegetable broth and bring to boiling. Add wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add quick-cooking rice. Simmer, covered, 10 minutes more or until rice is tender and broth is absorbed. Transfer rice mixture to a large serving bowl. Season with salt and pepper to taste. Gently stir in mandarin oranges and walnuts. Makes 8 to 10 servings.
