With sliced almonds, fresh cranberries and just a few staple seasonings, you can have this rice on the table in less than 20 minutes.
In a nonstick pan heat up olive oil, add garlic and onion and sauté for 30 seconds.
Add almonds, cranberries and salt and mix gently.
Add rice and water.
Bring the water to a boil, reduce the heat to low, cover the pan and cook for 12-15 minutes.
Remove the rice to a serving bowl, add chopped parsley and fluff.