Forbidden Rice with Cranberries and Pine Nuts
Forbidden rice-black grain rice once cultivated for the sole use of the emperors of China-is classified as sweet and neutral. The combination of celery to help clear fluid retention, as well as vitamin-rich carrots and orange juice, is believed to help combat colds. Compliments of chef Ying Chang Compestine.
3 tablespoons olive oil
2 tablespoons finely chopped fresh ginger
1 cup diced fresh shiitake mushrooms
3 medium carrots, cut into 1/4-inch cubes (about 1 1/2 cups)
1/2 cup finely chopped onion
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
3 cups cooked Forbidden Rice
1 cup fresh orange juice
1 cup dried cranberries
2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
2 teaspoons MAGGI Seasoning Sauce
2 tablespoons chopped fresh dill
1/2 cup toasted pine nuts
- Preheat oven to 325°F (160°C).
- Heat oil in large wok or skillet over medium-high heat. Add ginger; cook, stirring constantly, for about 30 seconds or until fragrant. Add mushrooms; cook, stirring occasionally, for 1 minute. Add carrots, onion, celery and soy sauce. Cook, stirring occasionally, for about 1 minute or until vegetables are tender.
- Stir in rice, orange juice, cranberries and sweet chili sauce. Toss to mix well. Season to taste with seasoning sauce. Pour rice mixture into 13x9x2-inch baking dish; cover with foil.
- Bake for 30 minutes or until heated through and liquid is evaporated. Garnish with dill and pine nuts before serving.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 280 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 450 mg Carbohydrates: 42 g Dietary Fiber: 3 g Sugars: 17 g Protein: 4 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.