Cranberry, Almond and Mushroom Rice Pilaf

Ingredients

• 0.5 cup planters almonds toasted sliced
• 2 tsp canola oil 
• 0.5 cup cranberries dried
• 14 oz chicken broth fat-free reduced-sodium canned
• 1.5 cups mushrooms fresh sliced
• 1.5 cups grain brown rice whole instant uncooked
• 1 small onion chopped
• 0.5 tsp thyme leaves dried

Equipment

• frying pan

Directions

1. Heat oil in large skillet on medium heat.
2. Add onions; cook and stir 3 min.
3. Add mushrooms; cook 3 min., stirring occasionally.
4. Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
5. Stir in nuts.