3 tablespoons butter or olive oil
1 small red onion, diced
1 celery stalk, diced
2 cups long-grain rice (not minute or quick-cooking rice)
2 cups chicken stock or broth
2 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can whole-berry cranberry sauce (will use only half)
1/2 cup chopped walnuts
Sauté onion and celery in butter or olive oil over medium heat until slightly tender; add rice and stir to coat in butter or olive oil.
Add chicken stock or broth, water, salt and pepper; bring to a boil and then reduce to a simmer; cover and let cook for 20 minutes, stirring once halfway through cooking time.
After rice is cooked, stir in half a can of the cranberry sauce and the walnuts.
I especially like to serve this as a side dish with a mild white fish, such as tilapia or orange roughy.