1 cup brown basmati rice
2 cups water
1 teaspoon salt
½ cup dried cranberries
½ cup walnut pieces
½ cup fresh parsley, chopped

Rinse rice in fine mesh strainer until water runs clear. Boil water in a sauce pan. Add rice and salt. Cover and reduce heat. After 15 minutes add cranberries and walnuts on top, do not stir. Cook 15-20 minutes until all liquid is absorbed. Remove from heat, add parsley and fluff with fork. Cover and let sit for 3-5 minutes then serve.