This recipe is an adaptation of a recipe given to me by my friend Heidi. It is super easy for even the non-cooking type, quick, and vegetarian friendly.

Cranberry Almond Brown Rice
Yields: 4 servings

9 oz brown rice
2 oz almonds pieces
5.5 oz orange flavored dried cranberries
1 small bunch of mint leaves chopped
1 small bunch of arugula chopped
3 green onions sliced
1 zest and juice of lemon
2 tbsp olive oil
1 large clove of garlic crushed
Sea salt and freshly ground black pepper

Cook the rice according to the directions until al dente. Drain and rinse under cold water.

While the rice is cooking, roast the almonds pieces in a dry pan over a medium heat until they are lighty browned.

In a bowl mix the rice, cranberries and almonds. Add the rest of the ingredients, toss well and season with salt and pepper to taste.