Cranberry & Walnut Rice

This was really good and I made enough to last a week - even better heated up.

Ingredients:
Olive oil for sauteeing
1 onion, finely chopped
1 clove garlic, finely chopped
Salt to taste
2 cups uncooked brown rice (or your rice preference)
2 1/4 cups gluten-free vegetable broth (this replaced the water called for in my rice's cooking instructions - you can use whatever broth suits you)
1 cup dried cranberries
1 t. thyme
1/2 cup walnuts, toasted and chopped
Pepper to taste

Directions:
1. Preheat oven to 375. Grease baking 8x8 baking dish. Set aside.
2. Sautee onion and garlic in olive oil. Set aside.
3. Cook rice according to package directions but use vegetable broth instead of water.
4. Stir in cranberries, thyme and walnuts. Cover and cook 5 minutes more.
5. Season with salt and pepper to taste.
6. Transfer rice mixture to baking dish and bake until light golden brown, 20 to 25 minutes.