11. Rinse rice in fine mesh strainer until water runs clear.
22. Boil water in a sauce pan. Add rice and salt. Cover and reduce heat.
33. After 15 minutes add cranberries and walnuts on top, do not stir.
44. Cook 15-20 minutes until all liquid is absorbed.
55. Remove from heat, add parsley and fluff with fork.
66. Cover and let sit for 3-5 minutes then serve.
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