Mushroom, Almond, Cranberry Pilaf — Diane Hiller

2 tsp canola oil
1 small onion chopped
1 1/2 cups sliced fresh mushroom
1 can (14oz) chicken broth
1 1/2 cups instant brown rice, uncooked
1/2 cup dried cranberries
1/2 tsp thyme leaves
1/2/ cup sliced almonds, toasted

Heat oil in large skillet on medium heat. Add onions; cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occassionally.

Add all remaining ingredients except almonds; stir, bring to boil on high heat. Reduce heat to low; cover. Simmer 10 – 12 minutes or until liquid is absorbed. Add toasted almonds.