Add the butter and shallots and cook until tender, stirring occasionally.
Add the garlic and orange zest, stirring a few times then add the craisins, orange juice, salt, cinnamon and sugar and cook for an additional minute then dump in the rice and a drizzle of olive oil if the pan is dry.
Cook, stirring every now and again until the rice begins to turn translucent, about 3 minutes.
Add into a rice cooker or pot.
Add the orange juice and chicken broth and cook according to package directions.
Meanwhile, toast the almonds, stirring occasionally, in a nonstick skillet over medium low heat until just starting to turn golden in color, about 3-5 minutes.
Once the rice is cooked, fluff with a fork and toss with the almonds, sprinkling the parsley over the top as garnish.
store left overs in the refrigerator for 4-7 days
Orange Cranberry Almond Rice Pilaf
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.