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Market Watch with Timaree Hagenburger: Celery

Recipe by:Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • Citrus-infused Mediterranean rice
    1 cup uncooked brown rice
    8 to 10 spears fresh asparagus, cut into 1-inch pieces (zucchini or other veggies can be substituted)
    2 cups chopped greens (fresh or frozen)
    1/2 cup chopped celery
    1/3 cup chopped fresh parsley
    1/3 cup chopped sun-dried tomatoes, softened in water if not pliable
    1/3 cup chopped Spanish or kalamata olives
    1/3 cup chopped scallions, green and white parts
    1 to 2 tbsp. chopped almonds
  • Citrus mustard dressing
    2 tbsp. fresh lemon juice
    2 tsp. vegetable broth or water
    2 tsp. spicy mustard
    1 tsp. lemon zest
    Salt and pepper, to taste 


Bring 8 cups water to a boil. Add rice and cook for 34 minutes or until tender, reducing heat slightly to prevent contents from boiling over. Drain rice into a sieve and place sieve in the original pot (off the heat) to allow excess water to drain. Immediately top rice with asparagus, greens and celery, then cover with a lid to allow veggies to steam along with rice for about 10 minutes.

Combine dressing ingredients in a small bowl and set aside. Assemble dish by combining all ingredients except almonds in a large bowl. Drizzle with dressing and sprinkle each serving with chopped almonds and extra scallions, if desired. 

The Nutrition Professor's Shop Smart, Prep Smart, Cook Smart, Eat Smart Tips:

• Any variety of brown rice will work for this recipe. I tend to have brown jasmine or basmati on hand. 

• My favorite type of lemon for this recipe is a Meyer lemon. Once you taste these lemons, you may just end up at your local nursery picking up a dwarf tree of your own! 

• Be sure to zest the lemon with a Microplane before slicing it in half to squeeze for juice.

• This "pasta method" for cooking brown rice will yield such fluffy results you will second-guess yourself, "Is this really brown rice?"


Califonia Bountiful