Black Rice with Cranberries, Carrots, and Ginger

Rice, Noodles, and Other Grain Foods

Black Rice with Cranberries, Carrots, and Ginger
Ingredients:
3 Tablespoons olive oil
2 Tablespoons finely minced fresh ginger
1 cup diced oyster or shiitake mushrooms
3 medium carrots, cut into one-quarter-inch cubes
½ cup minced onion
2 celery stalks, cut into one-quarter-inch cubes
salt and pepper to taste
3 cups cook black rice
1 cup fresh orange juice
1 cup dried cranberries
1/4 cup toasted nuts (optional)
Preparation:
1. In large frypan or wok, heat oil swirling to coat the pan, Add ginger and cook until fragrant, about half minute, then add the mushrooms and saute for one minute before adding the carrots, onion, and celery. Season this with salt and pepper, and stir-fry until the vegetables are tender, about five minutes.
2. Stir in cooked black rice, orange juice, and cranberries and toss to mix well.
3. Pour this into a 9x13inch baking dish, cover loosely with foil, and bake until heated through and the liquid evaporates, about thirty minutes. Garnish with nuts, if desired, and serve.

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