Rice Salad Middle Eastern-Style

This can be used as a side dish or you can throw in some cooked chicken for a tasty lunch.  Store it in the fridge, but bring it to room temperature to serve. 

Makes 8 cups

1  1/2 cups basmati rice
2 cups water
3-inch cinnamon stick
2 pinches saffron

Rinse and soak rice in the 2 cups of water for 30 minutes.
Then add the cinnamon stick and saffron.





















Cover and bring to a boil, then turn down to low and simmer 10-15 minutes.

Fluff rice and spread out on a pan to cool.  Meanwhile mix the remaining ingredients together. 

zest of 1 lime
2 tbsps lemon juice
1/2 tsp salt
3 tbsps olive oil
1 tbsp parsley
2 tbsps finely chopped onion
1/3 cup roughly chopped almonds
1/2 cup dried cranberries

When the rice is cool mix together.  Sprinkle on some parsley when serving.