Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.

Target recipe: cook the rice according to instructions, but adding the vegetable stock cubes. in a dry non-stick skillet, lightly sautee veggies until done enough for your taste. set aside. when the rice is done, mix rice, almonds, veggies, and cranberries together. for glaze, combine all ingredients in a nonreactive bowl and mix well. glaze may be made up to 4 days in advance. pour glaze over rice, if desired. enjoy! this also works well as a stuffing for winter squash.