Cranberry Rice Pilaf - cooking recipe

Ingredients

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

Preparation

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