Brown Rice and Cranberry Pilaf

• cooking spray
• 1 large yellow onion, finely chopped
• 2 medium celery ribs, thinly sliced
• 1 medium garlic clove, minced
• 12 cup roughly chopped fresh cranberries
• 2 teaspoons stemmed thyme leaves
• 1 12 cups uncooked long grain brown rice
• 3 cups reduced-sodium vegetable broth
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper

1. Preheat oven to 350 degrees F. Coat a large oven-safe saute pan with cooking spray; heat over medium heat.
2. Add onion, celery and garlic; cook, stirring often, until onion has softened a bit, about 3 minutes.
3. Stir in cranberries and thyme; cook for 30 seconds.
4. Pour in rice; stir well.
5. Add broth, salt and pepper; increase heat to medium-high and bring to a simmer, stirring occasionally.
6. Cover pan and place in oven; bake until liquid is absorbed and rice is tender, about 1 hour.
7. Fluff with a fork before serving.

cooking spray, yellow onion, celery, garlic, fresh cranberries, thyme, long grain brown rice, vegetable broth, salt, ground black pepper

Taken from www.food.com/recipe/brown-rice-and-cranberry-pilaf-501973 (may not work)