Orange Rice with Mushrooms

Colors bring the holiday onto the plate: A salad generous in carrots and black olives emphasizes such Halloween hues as pumpkin orange and witch's cap black.

  • Servings: 8
Orange Rice with Mushrooms

Photography: Charles Schiller

Source: Martha Stewart Living, October 2001


  • 1 cup uncooked long-grain white rice
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, cut into 1/2-inch dice
  • 2 stalks celery, cut into 1/2-inch slices
  • 8 ounces button mushrooms, stems removed, cut into 1/2-inch pieces
  • 1/2 cup sliced scallions
  • Zest and juice of 1 orange
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Bring a medium saucepan of water to a boil. Add rice, and simmer until tender, 20 to 25 minutes. Drain; set aside.

  2. 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 warm or at room temperature.


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