1 cup chicken broth 1/2 cup orange juice 2 Tablespoons granulated white sugar 1 1/2 cups uncooked instant brown rice 1/2 cup fresh or frozen cranberries, halved 1 Tablespoon butter 2 Tablespoons sliced almonds, toasted
1. In a saucepan, bring broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5 to 8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.
*If you are preparing this dish asgluten free, just be sure to use a brand of chicken broth that is known to be GF. *I use a couple of oranges and fresh-squeeze them for maximum flavor *For testing purposes, I used Uncle Ben's Whole Grain Fast & Natural Brown Rice. It was good! *Don't use dried sweetened cranberries for this recipe- it won't turn out the same as using fresh.