Categories: Side Dish

Ingredients

• 1/2 cup slivered almonds
• 2 cups chicken broth
• 1 cup Royal Rice Blend (half white/brown, half wild)
• 3 tbsp butter
• 3/4 cup onion, diced
• 1 tbsp brown sugar
• 1 cup dried cranberries
• 1 small can diced mushrooms (5-6 oz)
• salt and pepper to taste

Directions

1. Place almonds on an ungreased baking sheet. Toast at 350* for 5-8 minutes.

2. Cook rice according to package directins in chicken broth.

3. In a medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until onions are caramelized.

4. Stir cranberries and mushrooms into the skillet. Cover and cook about 10 minutes until cranberries begin to swell.

5. Stir skillet mixture into rice and season with salt and pepper.

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