If you’re using another type of rice (or an alternate grain), adjust the amount of liquids and cooking time. Guidance on this front is often on the packaging. Also, the onion dip mix I use often for this recipe doesn’t have much added salt. If yours is salty, reduce the amount of salt called for in the recipe. You can always season to taste later on. I like to use the Simply Organic French onion dip mix here, but don’t get hung up on the brand. More than anything you want delicious onion-based seasoning here, so trust your taste buds if you’re unsure.
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.
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.
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.