Cranberry Rice Pilaf

Ingredients: 

• 1 cup long-grain white rice, such as jasmine or basmati rice
• 2 tablespoons butter or olive oil
• 1 small yellow onion, thinly sliced
• 1/2 teaspoon chopped fresh parsley, or 1 teaspoon dried parsley
• 1/2 cup dried cranberries
• 2 cups chicken or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-oz) chicken, drained (optional)
• Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)

Method:

1. Melt butter or heat olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until golden and caramelized, about 10 minutes.
2. Add rice and herbs to the pan, stirring to coat the grains and toast lightly for about 1-2 minutes.
3. Pour in broth, salt and pepper, and bring mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all of the liquid is absorbed.
4. Remove from heat and fluff rice. Gently fold in dried cranberries and canned chicken, if using. Garnish with parsley, if using, and serve.