Recipe: Hungarian Style Mandarin Rice

HUNGARIAN STYLE MANDARIN RICE

1/2 cup low-sodium, low-fat vegetable broth
1 1/4 cups water, divided use
Juice from 2 small mandarin oranges, strained*
1/3 cup Basmati rice, uncooked
1/4 cup wild rice, uncooked
1 cup chopped celery
1 cup sliced fresh button mushrooms (about 4-oz)
1/4 teaspoon cumin
1/2 teaspoon paprika
Salt and freshly ground pepper
1/2 cup finely chopped green onions, including greens
1/4 cup coarsely chopped fresh Italian parsley

In a large saucepan, stir together stock, 1 cup water, mandarin orange juice, and Basmati and wild rice. Bring to a boil, then reduce heat to low. Cover and simmer until rices are tender and liquid has evaporated, 25-30 minutes. (The wild rice won't be as tender as the Basmati.)

Meanwhile, warm a large skillet over medium heat and add celery, mushrooms, cumin, paprika, remaining 1/4 cup of water, and salt and pepper to taste. Stir together so paprika is evenly distributed; reduce heat to low, cover and simmer for about 5-7 minutes. Remove skillet from heat.

Combine the vegetables with the rice, green onions, and parsley, and serve.

*Fresh orange juice may be substitute for the mandarin orange juice.

Source: SHAPE Cooks, Spring 1998