1/2 cup dried cranberries
1 cup fresh orange juice
1 1/4 cups water
1 tablespoon unsalted butter
1 (8-ounce) package long grain and wild rice (Uncle Ben’s)
Zest of 1 orange
1/2 cup sliced almonds
Finely chopped chives, for garnish
Cover the cranberries with hot tap water and set aside while you make the rice.
In a medium pot over high heat, bring the juice, 1 1/4 cups water, and butter to a boil. Stir in the included seasoning packet and the rice and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest and almonds. Gently stir them in, fluffing the rice. Cover and keep warm until ready to serve. Garnish with chives.