Mushroom-Orange Rice

Helga Glaesel de BlandingNovember 24, 2010

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I’ll be honest, I love Martha Stewart. I subscribe to her Living magazine, and constantly look through her website for recipes (usually savory), but for some reason, a lot of her dessert recipes don’t work! I have tried a couple of cupcake recipes, and they have come out almost unedible. Has this happened to you? I know, she’s Martha and I’m… me. But I have asked around and I know I’m not alone!. What is it with those recipes?

I may not be a Cordon Bleu Chef, but I can mix a cupcake batter! I guess it will be one of those things that shall always remain a mistery.

However, and now that I have gotten that off my chest, I have tried to make several of her savory recipes and those have turned out well. And one of them is this rice recipe, which is absolutely delicious. I almost ate the whole thing myself. (I made half a recipe for Mariano and I).

Mushroom-Orange Rice
Recipe: Martha Stewart
Serves 6 to 8

Ingredients:
1 cup uncooked long-grain white rice
2 tablespoons extra-virgin olive oil
1 red onion, cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch slices
8 ounces button mushrooms, stems removed, cut into 1/2-inch pieces
1/2 cup sliced scallions
Zest and juice of 1 orange
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Procedure:

Bring a medium saucepan of water to a boil. Add rice, and simmer until tender, 20 to 25 minutes. Drain; set aside.
Prepare vegetables: Heat oil in a large saucepan over medium heat. Add onion and celery; cook until softened, about 10 minutes. Add mushrooms; cook until softened, about 5 minutes. Stir in cooked rice, scallions, zest, and juice. Season with salt and pepper. Serve warm or at room temperature.