1 cup uncooked long-grain white rice
2 Tablespoons extra-virgin olive oil
1 red onion, diced
2 stalks celery, cut into 1/2 inch slices
8 ounces button mushrooms, stems removed and cut into 1/2
inch pieces
½ cup scallions
Zest and juice of 1 orange
1 teaspoon course salt
¼ teaspoon freshly ground pepper
Bring a medium saucepan of water to a boil. Add rice and simmer until tender, 20-25 minutes. Drain. Set aside.
Meanwhile, prepare vegetables. Heat oil in a large saucepan over medium heat. Add onion and celery. Cook until softened, about 10 minutes.
Add mushrooms, cook until softened, about 5 minutes.
Stir in cooked rice, scallions, zest and juice. Season with salt and pepper.
Serve immediately.
