My wife and I prefer white rice but we can literally eat this brown rice dish every day. I'm also not much of a cranberry fan but their tart, sweetness balances the nutty savoriness of the rice and almonds beautifully. It takes about an hour to prepare but we think it's worth it!
For 4 servings (about 200 cal. each):
1/2 C brown rice
1 1/2 C hot chicken broth (I like Home Basics)
1/4 C sliced almonds
2 T dried cranberries
2 T butter divided
1 onion diced
Dash of cinnamon
Dash of salt
Pinch of brown sugar
Using a 10" non-stick skillet over medium heat melt 1 T butter. Saute onion and almonds in butter until onions are clear (about 5 minutes).
While the onion and almond are sauteing bring the broth to a simmer in a microwave (3-5 minutes depending on your microwave).
Toss the rice in with onions and almonds and toast in the pan stirring constantly over medium heat about 1 minute.
Add broth to rice mixture with a dash of cinnamon, salt and a pinch of brown sugar. Give the rice a good stir, reduce heat to low, cover and simmer for 40 minutes or until the broth is nearly all absorbed then stir in remaining T of butter and cranberries, cover and simmer 5 more minutes.
Remove from heat and let stand, covered 5 minutes and serve.
