• 3 tablespoons olive oil
• 2 tablespoons finely chopped fresh ginger
• 1 cup diced fresh shiitake mushrooms
• 3 medium carrots, cut into ¼-inch cubes (1 ½ cups)
• ½ cup finely chopped onion
• 2 stalks celery, cut into ¼-inch cubes
• 2 tablespoons soy sauce
• 3 cups cooked Chinese Black Rice
• 1 ½ cups cooked cubed chicken
• 1 cup fresh orange juice
• 1 cup dried cranberries
• 2 tablespoons sweet chili sauce
• 2 tablespoons chopped fresh dill
• ½ cup toasted pine nuts or slivered almonds

Directions: Preheat oven to 325° Heat oil in large skillet over medium-high heat. Add ginger; cook, stirring constantly, for about 30 seconds or until fragrant. Add mushrooms; cook, stirring occasionally, for 1 minute. Add carrots, onion, celery & soy sauce. Cook, stirring occasionally until vegetables are tender. Stir in rice, cubed chicken, orange juice, cranberries & sweet chili sauce. Toss to mix well. Season to taste. Pour rice mixture into 13 x 9-inch baking dish; cover with foil. Bake for 30 minutes or until heated through & liquid is evaporated. Garnish with dill & nuts before serving.