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
Preparation
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.
