1 cup chicken broth
1 cup white cranberry juice
2 cups instant brown rice
1/4 cup dried cranberries
1 teaspoon grated orange zest
1/4 cup sliced almonds (toasted)
Pour chicken broth and cranberry juice into medium saucepan and bring to a boil on medium-high heat. Stir in instant brown rice and cranberries. Return to boil and cover. Remove from heat and let stand five minutes. Stir in orange zest and almonds.
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