Ruby Rice

Festive rice! Great to serve during the holidays!

In a large saucepan, heat 1 T. oil, add 1 large onion finely chopped and cook until translucent. Add 1 c. of rice, 1/2 t. ground sage, 1/4 t. of corriander, 1/8 t. of cinnamon, 1/2 t. salt. Stir over medium-hot heat until rice is slightly brown.

Remove from heat, add 2 c. chicken broth. Return to heat and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender.

Stir in 1/4 c. toasted pine nuts (or almonds) and 1/2 c. of dried cranberries, 1/4 c. chives, chopped.

Serves 6