Califonia Bountiful
Side Dish

Market Watch with Timaree Hagenburger: Celery

Timaree Hagenburger typically makes this family favorite on Sundays so it's available for lunch or dinner during the first half of the week.

"It tastes great warm or cold," she says. "Adding your favorite bean--try dark red kidneys or garbanzos--will make it a one-dish meal!"

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

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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?"


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