Add broth, rice, bay leaf, and salt to a pot, and bring to a boil. Cover with lid, turn heat down to low, and simmer for 40-45 mins or until rice is al dente. Let pan sit off heat with lid on for 5 mins then remove bay leaf, fluff with a fork, and set aside.
Meanwhile, add a drizzle of oil to a large skillet and bring to low/medium heat. Add sage leaves and cook for 3-5 mins or until crispy, being careful not to burn. Remove from heat and allow to cool. Chop into pieces.
Add another drizzle of oil to same pan, then add onion and celery. Cook, stirring occasionally, until onion is soft and lightly brown (~8 mins).
Increase heat to medium high, add mushrooms, and cook, stirring often, until mushrooms are soft and most of the liquid has evaporated (~6 mins). Add garlic and cook for 2 more mins.
Combine rice and veggies then sprinkle with cranberries, almonds, and sage.
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