Instant Pot Directions:

1. Heat a 4-quart Instant Pot using the SAUTE mode. Add 1 Tablespoon olive oil and swirl to coat the bottom. Saute the onion, celery, and carrot for several minutes, stirring occasionally until vegetables are tender.
2. Add garlic, orzo, and white rice to Instant Pot and saute an additional 2-3 minutes until rice is slightly toasted. Turn saute off and add cranberries, broth, thyme and a pinch of salt.
3. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook rice on high pressure for 3 minutes then allow a natural release for 10-12 minutes.
4. Unlock the Instant Pot lid and discard thyme sprigs. Fluff pilaf with a fork and toss in the toasted almonds, apple, parsley, and pomegranate arils (optional). Sprinkle with lemon juice and season with salt and pepper, to taste.
5. Store in an airtight container in the fridge for 3-4 days.

Stovetop Directions: 

1. Heat a medium-sized saucepan (or dutch oven) over high heat. Add 1 Tablespoon olive oil and swirl to coat the bottom. Saute the onion, celery, and carrot for several minutes, stirring occasionally until vegetables are tender.
2. Add garlic, orzo, and white rice to the pan and saute an additional 2-3 minutes until rice is slightly toasted. Turn off the heat and add cranberries, broth, thyme and a pinch of salt.
3. Bring to a boil. Then turn down the heat, cover the saucepan with a lid, and simmer on low for 20-25 minutes or until liquid is absorbed.
4. Remove from heat and discard the thyme sprigs. Fluff pilaf with a fork and toss in the toasted almonds, apple, parsley, and pomegranate arils (optional). Sprinkle with lemon juice and season with salt and pepper, to taste.