Cranberry-Walnut Rice

• 2 tablespoons butter
• 1/2 cup orzo
• 1 1/2 cups long-grain white rice
• About 2 2/3 cups chicken stock
• A generous handful dried, sweetened cranberries (recommended: Craisins by Ocean Spray)
• 1/3 cup walnut pieces, toasted
• 4 scallions, thinly sliced on an angle

1. Heat the butter over medium heat in a saucepot.
2. Add the orzo and toast until golden.
3. Stir in the rice, add the stock and cranberries.
4. Bring to a boil, and then reduce heat to simmer.
5. Cover and cook until tender, 15 to 18 minutes.
6. Fluff the rice and combine with walnuts and scallions to serve.

butter, orzo, longgrain white rice, chicken stock, generous handful, walnut, scallions

Taken from www.foodnetwork.com/recipes/rachael-ray/cranberry-walnut-rice-recipe.html (may not work)