I was not impressed with the look of this dish -- but it was probably my fault. I have always had problems cooking brown rice (I've only done it a few times) and I can never seem to get the right texture with the rice not falling apart from being over cooked. ~~ After saying that, the taste was wonderful at our Thanksgiving dinner yesterday. I had requests to take the leftovers home. I used vegetable stock (canned) and doubled the recipe. Each can says "about 2 cups" and after my two cans boiled down and the rice was still crunchy I put another can in. I also omitted quite a few things because of picky relatives, so there were no onions or mushrooms in this rice dish. I also forgot to add the orange zest. ~~ This is definetly worth trying, I loved the taste of the final product with the almonds and cranberries and rice. I'll probably make this again once I figure out the right way to simmer the rice. I had it on "simmer" for about 50 minutes before adding the second can of broth, and I think that my "simmer" was not hot enough to cook the rice.
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I was not impressed with the look of this dish -- but it was probably my fault. I have always...