Ingredients:
2 cups cooked 4Sisters Jasmine rice
4 cups chicken broth
1 cup yellow onion, diced
2 tbsp. unsalted butter
1⁄2 cups dried cranberries or craisins
1 tsp. salt
1⁄4 tsp. black pepper
1⁄2 tsp. dried thyme
3 green onions, chopped, tops and bottoms
1⁄2 cups slivered almonds, toasted
Garnish: Fresh parsley
Directions:
In a medium pot, saute the onions in the butter until tender.
Add the raw rice, and cranberries and lightly toast, about 7 minutes.
Add the chicken broth, salt, pepper, & thyme. Bring to a boil, reduce heat, cover and cook on low for 25
minutes.
Remove from heat, stir in green onions & almonds.
Garnish with fresh parsley.
Serves 8-10
