Rice Pilaf with Cranberries and Almonds

By oldbklady

Ingredients

• 2 cups reduced-sodium chicken broth
• 2 cups instant brown rice
• 1/2 cup slivered almonds, lightly toasted
• 1/2 cup dried cranberries
• 2 teaspoons salt-free garlic and herb seasoning
• 2 tablespoons chopped fresh parsley leaves, optional

Preparation

Step 1

In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.