Colorful Rice - Semi-Homemaker

Ingredients

• 8 ounce water chestnuts drained sliced canned
• 0.5 cup celery diced
• 0.5 cup cranberries dried
• 1 teaspoon garlic from jar fresh crushed chopped
• 2.5 cups chicken stock see low-sodium
• 0.5  orange zest 
• 0.5 cup pecans chopped
• 8 ounce mushrooms white sliced chopped
• 6 ounce rice wild
• 0.5 cup onion diced yellow

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large sauce pot bring the chicken stock to a boil over medium heat.
2. 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.
3. Heat a large skillet over medium heat and spray with olive oil cooking spray.
4. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
5. Add rice, cranberries, pecans, water chestnuts and orange zest.
6. Mix to combine and cook until all ingredients are heated through.
7. Transfer to a serving bowl and serve.