Rice Pilaf With Cranberries And Almonds - cooking recipe

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 fresh parsley leaves, chopped fresh (optional)

Preparation

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 to taste if desired.