Total Time
30mins
Prep 5 mins
Cook 25 mins

Found this recipe in the 2009 cookbook, Taste of Home's Best Holiday Recipes.

Ingredients Nutrition

Directions

  1. In a large saucepan, saute celery & onion in butter & oil until tender.
  2. Add rice & cook & stir for 5 minutes or until lightly browned.
  3. Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
  4. Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
  5. Remove from heat, stir in parsley & sprinkle with pine nuts before serving.
Most Helpful

This is amazing!! I wasn't sure about the curry since we do not eat it usually, but it made the rice so good! Made as is and left the mushroom pieces bigger so DH could pick them out; and he ate them, so added bonus! Going into my Best of 2010 cookbook!! Made for PRMR.

AZPARZYCH December 27, 2010

A great rice dish! The veggies and cranberries were wonderful additions. The curry powder was a surprising, yet well fitting, ingredient for the pilaf. It all came together quite nicely. Thanks for sharing!

Starrynews March 15, 2010