Ingredients
3/4 cup chopped celery1/2 cup chopped onion2 tablespoons butter1 tablespoon olive oil1 cup uncooked long grain rice2-1/2 cups chicken broth1/2 cup chopped fresh mushrooms1/2 cup dried cranberries1/2 teaspoon garlic powder1/2 teaspoon curry powderSalt and pepper to taste2 tablespoons minced fresh parsley3 tablespoons pine nuts, toasted
Preparation
In a large saucepan, saute 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 the heat. Stir in parsley; sprinkle with pine nuts.
