ALMOND CRANBERRY ORANGE RICE PILAF

ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013

2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling

In a large pot, melt the butter over medium heat.  Once it foams, add the orzo and cook until golden, 2 minutes.  Stir in the rice; season.  Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf.  Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary.  Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds.  Season then drizzle with evoo.