1/2 cup dried cranberries
1/2 cup brandy
2 tbsps canola oil
1/2 medium onion, chopped
1 clove garlic, minced
8 fresh mushrooms, quartered
3/4 cup brown rice
1 1/2 cups chicken stock
1/2 cup toasted, unsalted cashews
In a small bowl, combine dried cranberries and brandy.
In a large skillet, heat oil and add onions, garlic and mushrooms. Cook until tender.
Remove skillet from the heat; add cranberries and brandy. Using long matches or a barbecue lighter, and being careful not to lean over the skillet, light the brandy. When the flames die out, return skillet to heat and stir in rice and chicken stock.
Bring to a boil, reduce heat to low, cover and simmer until the rice is tender and the liquid has evaporated (20 – 30 minutes).
Remove from heat. Stir in cashews and season with salt and pepper.
Serve with Roast Chicken.
Variations: Try dried cherries or blueberries instead of cranberries. Use Cavena Nuda instead of brown rice.