12/06/2017 Cranberry Rice Pilaf

Cranberry Rice Pilaf

Recipe Courtesy of Cindy Schumacher

¾ cup chopped celery
½ cup chopped onion
2 Tbsp. butter
1 Tbsp. olive oil
1 cup uncooked long grain rice
2½ cup chicken broth
½ cup chopped fresh mushrooms
½ cup dried cranberries
½ tsp. garlic powder
½ tsp. curry powder
Salt & pepper to taste
2 Tbsp. minced fresh parsley

In a large saucepan, sauté celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
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.
Remove from heat. Stir in parsley.