2 c. cooked brown rice
1 c. chopped onion
1 1/2 c. chopped celery
1/2 c. orange juice
2 tbsp. chopped mint leaves
1 tbsp. onion powder
1 tsp. curry powder
1 c. frozen green peas, thawed and rinsed to separate

Saute onion and celery in non-stick pan (use non-stick spray) for about 3 to 5 minutes on low heat. Add orange juice and continue cooking until liquid is almost evaporated. Stir in mint leaves, onion, and curry powder, and blend to combine flavors. Stir in the rice and peas and heat through. Serves 4 to 5.