Wild Rice Pilaf with Cranberries

This takes a bit of work to make but the taste is worth it ... the almonds give it a nice nutty flavor and the cranberries add just a little tartness. A perfect complement to fall poultry dishes. 3 tablespoons butter 1/2 cup orzo pasta 1 cup uncooked brown rice 1/2 cup wild rice 1 Tablespoon minced onion flakes or 1/4 cup finely minced fresh 1 Tablespoon minced garlic flakes or 3 cloves fresh, minced or crushed 2 1/2 cups chicken broth 2 tablespoons butter 1/3 cup slivered almonds 3/4 teaspoon orange zest 2 tablespoons dried parsley sea salt and ground black pepper to taste 1/2 cup whole or diced dried cranberries Melt 3 tablespoons butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and garlic and cook for about 1 minute (until browned if using fresh). Add salt and pepper. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 to 25 minutes. Remove from heat and let stand while preparing the almonds. Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley and orange zest over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes. Fluff rice with a fork, then mix the almonds and cranberries into the rice