Easy and healthy, and very tasty too! Great side dish for any fleish meal, and can be made pareve as well. Make double or triple batches in a 9x13 pan, and freeze some for later! (from KosherBlog, by way of Alton Brown)
1½ cup brown rice, medium or short grain
2½ cup chicken or vegetable broth
½ cup dried, sweetened cranberries
0 zest of half an orange
2 Tbsp olive oil
1 medium onion
2 stalks celery
8 oz sliced mushrooms
0 kosher salt
4 fresh sage leaves, thinly sliced
Preheat the oven to 375 degrees F.
Place the rice, zest, and cranberries into an 8-inch square glass baking dish, or a 1.5 qt. ceramic dish.
Bring the broth just to a boil in a kettle or covered saucepan. Once the broth boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
While the rice is cooking, heat the olive oil in a large skillet on a medium flame. Add the diced onion, celery, and a heavy pinch of kosher salt, then saute until soft and golden, about 15 minutes. Empty pan into a large bowl.
Add sliced mushrooms to skillet with another heavy pinch of kosher salt. Saute until mushrooms release their juices and then cook off, about 10 minutes. Add mushrooms to bowl.
Remove rice from oven and let the rice sit, covered, for 1 hour. Remove cover, pour cooked vegetables and sliced sage over rice, and toss everything together. Season to taste with salt and pepper.
Serve immediately, or keep warm until ready to eat, or freeze pre-portioned quantities and reheat in the microwave.