2 3/4 cups lower-sodium chicken broth
1 1/3 cups Mahatma Brown Rice
2 tablespoons extra-virgin olive oil
1/2 cup dried cranberries
1/4 cup golden raisins
1/4 cup coarsely chopped whole almonds
2 tablespoons powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1. Bring broth to a boil in medium saucepan over medium-high heat. Stir in rice; reduce heat to low. Cook, covered, 40 minutes or until broth is absorbed.
2. Remove from heat; toss with oil. Stir in cranberries, raisins and almonds. Combine all remaining ingredients in small bowl until well-blended; stir into rice.
6 servings