Cranberry Rice Dressing
2 cups brown rice
2 tablespoons extra virgin olive oil for the vegetables
1/4 tablespoon extra virgin olive oil for the rice
1 tablespoon butter for the rice
6 green onions chopped fine
2 stalks celery chopped fine
2 cloves of garlic minced
2 cups fresh mushrooms chopped fine
1/2 cup roasted almonds chopped
2 cups dried cranberries
2 cups Cran-Pomegranate Juice
3 cups Chicken Broth
2 teaspoon salt
1 teaspoon pepper
2 teaspoon thyme
Chop the green onions, celery, garlic, mushrooms and almonds. In a hot skillet add 2 tablespoons extra virgin olive oil and saute the vegetables adding the dried cranberries.
After the vegetables and cranberries have been sauteed add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon thyme and stir until mixed well. Set aside while you prepare the rice.
In a hot heavy dutch oven pour 1/4 tablespoon extra virgin olive oil and 1 tablespoon butter add the rice. Brown the rice until slightly brown stir constantly so as not to burn the rice.
When it is browned add 1 teaspoon salt and 1 teaspoon thyme, and the liquid bring to a boil, and cover then reduce heat to simmer for 15 minutes.
Add the sauteed vegetable mix and stir well, there will be extra liquid at this point that has not been absorbed by the rice.
Cover the dutch oven and bake 350 degrees for 1 hour.