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Gallery Forbidden Rice with Cranberries, Carrots, and Ginger Credit: Jonathon Kantor Recipe Summary prep: 35 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 3 tablespoons olive oil 2 tablespoons finely minced ginger 1 cup diced fresh oyster or shiitake mushroom caps 3 medium carrots, cut into 1/4-inch dice 1/2 cup minced onion 2 celery stalks, cut into 1/4-inch dice Salt and black pepper, to taste 3 cups cooked Forbidden Rice, cooked according to package instructions 1 cup fresh orange juice 1 cup dried cranberries
Cook’s Notes You can be creative with this recipe by adding chopped nuts, such as almonds, pecans, or toasted pine nuts. For more color, garnish with chopped parsley.
Gallery Forbidden Rice with Cranberries, Carrots, and Ginger Credit: Jonathon Kantor
Recipe Summary prep: 35 mins total: 1 hr 15 mins Servings: 8
Gallery
Forbidden Rice with Cranberries, Carrots, and Ginger Credit: Jonathon Kantor
Forbidden Rice with Cranberries, Carrots, and Ginger
Credit: Jonathon Kantor
Forbidden Rice with Cranberries, Carrots, and Ginger
Recipe Summary prep: 35 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 35 mins total: 1 hr 15 mins
Servings: 8
prep: 35 mins
total: 1 hr 15 mins
prep:
35 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons olive oil 2 tablespoons finely minced ginger 1 cup diced fresh oyster or shiitake mushroom caps 3 medium carrots, cut into 1/4-inch dice 1/2 cup minced onion 2 celery stalks, cut into 1/4-inch dice Salt and black pepper, to taste 3 cups cooked Forbidden Rice, cooked according to package instructions 1 cup fresh orange juice 1 cup dried cranberries
Directions
Preheat the oven to 325 degrees. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger; cook until fragrant, about 30 seconds. Add mushrooms and saute for 1 minute.
Add the carrots, onion, celery; season with salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the rice, orange juice, and cranberries. Toss to mix well.
Pour the rice mixture into a 9-by-13-inch baking dish. Cover loosely with foil; bake until heated through and liquid has evaporated, about 30 minutes.
Cook’s Notes You can be creative with this recipe by adding chopped nuts, such as almonds, pecans, or toasted pine nuts. For more color, garnish with chopped parsley.
Cook’s Notes
You can be creative with this recipe by adding chopped nuts, such as almonds, pecans, or toasted pine nuts. For more color, garnish with chopped parsley.
Reviews
Add Rating & Review
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All Reviews for Forbidden Rice with Cranberries, Carrots, and Ginger
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Forbidden Rice with Cranberries, Carrots, and Ginger
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
