Courtesy of the Ain family.
In large pot, bring rice and broth to boil. Reduce heat to low; cover and cook for about 10 minutes or until rice is tender; set aside.
In a large skillet, heat oil over medium heat and cook onions and garlic for about 12 minutes or until golden. Stir in vinegar and sugar; cook, stirring for 5 minutes or until glazed and very soft.
Stir onions, cranberries, and almonds into rice. Season to taste with salt and pepper. Sprinkle with parsley to serve.