Ingredients
3 cans (14-1/2 ounces each) beef broth1/4 cup butter, cubed1 large onion, chopped1 cup uncooked long grain brown rice1/2 cup bulgur1/2 cup slivered almonds1/2 cup dried cranberries3/4 cup minced fresh parsley, divided 1/4 cup chopped green onions1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes.
Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
