Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Preheat the oven to 325 degrees. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger; cook until fragrant, about 30 seconds. Add mushrooms and saute for 1 minute.
Add the carrots, onion, celery; season with salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the rice, orange juice, and cranberries. Toss to mix well.
Pour the rice mixture into a 9-by-13-inch baking dish. Cover loosely with foil; bake until heated through and liquid has evaporated, about 30 minutes.
You can be creative with this recipe by adding chopped nuts, such as almonds, pecans, or toasted pine nuts. For more color, garnish with chopped parsley.