- 1 cup chicken broth
- 1/2 cup orange juice
- 2 tablespoons sugar
- 1 1/2 cups uncooked instant brown rice
- 1/2 cup fresh or frozen cranberries, thawed
- 1 tablespoon butter or margarine
- 2 tablespoons sliced almonds, toasted
- In a saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.