Cranberry Rice Pilaf


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 as gluten 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.