Cranberry Rice Pilaf

• 3/4 cup celery, chopped
• 1/2 cup onion, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup long grain rice, uncooked
• 2 1/2 cups chicken broth
• 1/2 cup fresh mushrooms, chopped
• 1/2 cup dried cranberries
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/4 teaspoon lemon pepper
• 2 tablespoons fresh parsley, minced
• 3 tablespoons pine nuts, toasted

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.

celery, onion, unsalted butter, olive oil, long grain rice, chicken broth, fresh mushrooms, cranberries, garlic powder, curry powder, lemon pepper, fresh parsley, pine nuts

Taken from www.food.com/recipe/cranberry-rice-pilaf-393789 (may not work)