In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and seasoning. Reduce heat to low, cover and cook 5 minutes until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (16%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 182.3mg||6 %|
|Potassium 485mg||13 %|
|Total Carbohydrate 95.6g||28 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 89.4g|
|Protein 12.1g||17 %|
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Calories per serving: 509
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