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Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.
Photograph by Antonis Achilleos
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By workinmama1
on February 15, 2013
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This was very easy to make and I get rave reviews from all who tried it. I used the rice blend which added texture without lots of veggies and work.
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