Jewelled wild rice with almonds

Ingredients

• 25 g olive oil 
• 1 large onion chopped
• 500 g brown rice wild
• 100 g cranberries dried
• 1 l vegetable stock 
• 2  bay leaves 
• 1 large thyme leaves 
• 1 small flat parsley chopped
• 50 g almonds flaked toasted
• 0.5  orange zest finely grated
• 6 servings olive oil 
• 6 servings juice of lemon 

Equipment

• oven
• casserole dish

Directions

1. Heat oven to 180C/160C fan/gas
2. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden.
3. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
4. Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest.
5. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.