Step 1

Heat the olive oil in a medium saucepan. Stir in half of the celery, the instant onions, and salt. Saute for just a minute or two.

Step 2

Add the rice and stir until well coated. Saute for another minute or two before adding the orange juice and water. Bring to a simmer, cover, reduce the heat and cook (covered) for 45-50 minutes, or until the rice is tender.

Step 3

Remove from heat, stir and fluff in the carrots and remaining celery, cover again, and allow to sit for another 10 minutes. Season with more salt if needed, and serve topped with the cashews, scallions, and some orange zest.