Festive Rice Pilaf - cooking recipe

Ingredients

2 cups brown rice, preferably Lundberg Country Wild rice blend
2 vegetable bouillon cubes
1/4 cup slivered almonds or 1/4 cup chopped pecans, toasted
1 zucchini, minced
1 red bell pepper, minced
1 medium onion, minced
1 large carrot, minced
1 -2 celery rib, minced
1 cup whole kernel corn (frozen is fine)
1 cup dried cranberries (or substitute raisins)
Optional Orange-Apricot Glaze
1 cup orange juice
1 tablespoon honey
1 tablespoon apricot preserves
1/4 teaspoon cinnamon

Preparation

Cook the rice according to instructions, but adding the vegetable stock cubes.
In a dry non-stick skillet, lightly sautee veggies until done enough for your taste. Set aside.
When the rice is done, mix rice, almonds, veggies, and cranberries together.
For glaze, combine all ingredients in a nonreactive bowl and mix well. Glaze may be made up to 4 days in advance.
Pour glaze over rice, if desired.
Enjoy! This also works well as a stuffing for winter squash.