CRANBERRY-CILANTRO BROWN RICE

Steps:

• Bring 2 cups of water, the rice, and salt to a boil in a medium saucepan over high heat. Let the rice boil until some of the water is absorbed into the rice and the bubbles are popping closer to the surface of the rice, about 4 minutes. Cover the pan, reduce the heat to low, and cook until all of the water is absorbed and the rice is slightly al dente, 25 - 30 minutes. Turn off the heat, uncover, use a fork to fluff the rice, and set aside for 10 minutes to cool. Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallots and garlic and cook while stirring until the garlic is fragrant, about 20 seconds. Stir in the rice, cilantro, and cranberries and turn out the rice into a bowl. Finish with a sprig of cilantro and serve. Lorena Tip: If you have leftover white or brown rice in the refrigerator, simple add it to the shallots and garlic and then stir in the cilantro and dried cranberries. You may want to add a few tablespoons of water to the pan and cover it to plumb the rice before serving.