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Zest orange with fine grater to yield ~1 tbsp of orange zest, then cut orange in half, squeeze its juice in a bowl and set aside.
Sauté olive oil, onion, celery and orange zest in a large pot over a medium heat until softened and fragrant. Add spices and salt, continue cooking for 3 more mins.
Add rice and cook for 2-3 mins, stirring constantly so rice absorbs the flavors.
Stir in broth and orange juice. Bring to a boil, then reduce to a simmer, cover with a lid and cook for 45 mins. Once cooked, remove from heat and let sit, covered, for another 10 mins.
Add in cranberries, pecans and parsley and mix well.
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