1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1 tablespoon butter
1/4 cup long grain rice
1/4 cup brown rice
1/4 wild rice (the black kind)
1& 1/2 teaspoon instant chicken, beef or veggie bouillon
1/4 teaspoon black pepper
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
In a medium saucepan cook onion, celery, and garlic in hot butter until tender.
Stir in rice, bouillon, pepper, and 1 1/2 cups water. Bring to boiling; reduce heat and add cranberries, simmer covered until rice is tender and all liquid is absorbed. Stir in almonds and serve.
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