Parsley-Herb Rice With Cranberries

• 2 2/3 cups water
• 1 1/3 cups uncooked long grain or 1 1/3 cups regular brown rice
• 1/4 cup butter
• 1 1/2 teaspoons dried basil, crushed or 2 tablespoons snipped fresh basil
• 3/4 teaspoon salt or 1 tablespoon instant chicken bouillon granules
• 1/2 cup dried cranberries
• 1/2 cup snipped fresh Italian parsley (flat-leaf)
• 1/2 cup walnut pieces

1. In a medium saucepan, combine the water, rice, butter, dried basil (if using), and salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes for long grain rice (about 40 minutes for brown rice) or until rice is tender and liquid is absorbed. Remove from heat. Stir in cranberries. Let stand, covered, for 5 minutes.
2. Stir fresh basil (if using), parsley, and walnuts into the cooked rice just before serving.

water, long grain, butter, basil, salt, cranberries, fresh italian parsley, walnut pieces

Taken from www.food.com/recipe/parsley-herb-rice-with-cranberries-468181 (may not work)