Brown rice and cranberrry pilaf

Out of potatoes, or simply bored of the starchy tubers? This is a great side dish, and you'll likely have all the ingredients at hand. I only buy brown rice these days -- it's more filling and satisfying than the ordinary white stuff. It takes a bit longer to cook, but definitely worth the effort.

Brown rice and cranberry pilaf
from Whole Grains, Every Way, Every Day by Lorna Sass

Nuts:

1 Tbsp butter or olive oil
1/2 cup of walnuts (I used pecans and an extra handful of almonds)
1/8 tsp cinnamon and a dash of allspice and nutmeg
1/4 to 1/2 tsp salt, or to taste

Rice:

3 cups of cooked brown rice (1 cup of rice to 2 cups of water – cook on low heat for 40 minutes).
3 Tbsp Marsala wine
3 Tbsp dried cranberries
Method:

Cook the brown rice. You can do this ahead of time since it takes about 40 minutes for it to cook.

Prepare the nuts in a frying pan with the oil and spices –- they should toast up in a couple of minutes. Keep your eye on them.

Toss cranberries and wine into the rice – allow it to cook for a few minutes until the wine is absorbed. Stir in the nut mixture. Serve!