2.5 cups chicken broth
1.5 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
1/2 c toasted walnuts
1/2 c dried cranberries (or cherries)
salt and pepper
Saute celery and onion in olive oil medium pot until tender. Sprinkle with salt. Add garlic and cook for another minute. Add rice and stir for another minute. Add stock, heat until boiling. Cover and reduce heat. Simmer for 25 minutes.
Meanwhile, toast walnuts in a small skillet on med low. Add cranberries and walnuts to rice mixture, salt and pepper, mix well. Cook covered for another 20 minutes or so, until most of the liquid has been absorbed and the rice has the texture you desire.
(Note: in the picture from yesterday's post, I cooked the rice a bit too long with too much liquid. The result was more of a risotto texture. Still tasty, but not as pretty.)