Cranberry Rice Pilaf

2 1/2c vegetable stock
1c short-grain brown rice
1T fresh lemon juice
1 med Granny Smith apple, peeled and diced
1T olive oil
1 clove garlic, minced
1/2c scallions, sliced
1 stalk celery, thinly sliced
3/4c dried cranberries
3T chopped italian parsley

Heat stock in saucepan over medium heat until boiling.  Stir in rice, and bring to a second boil.

Reduce heat to low, cover and cook for 40 minutes, stirring occasionally.

Meanwhile, drizzle lemon juice over diced apple and set aside.

Heat oil in medium sized saucepan over medium-high heat for 1 minute.  Add garlic, scallions, and celery, and saute for 3 minutes.  Add cooked rice, diced apple, cranberries and parsley.

Mix thoroughly, reduce heat to low and cook for 8 minutes.