Rice Pilaf With Cranberries

• Photograph by Antonis Achilleos

1. Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs.
2. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes.
3. Add 1/3 cup sliced almonds and cook 2 minutes.
4. Add 1/3 cup dried cranberries and cook 2 more minutes.
5. Toss with the rice.
6. Top with chopped parsley.

achilleos

Taken from www.foodnetwork.com/recipes/rice-pilaf-with-cranberries.html (may not work)