Step 1

To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5–7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds.

Step 2

Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes.

Step 3

Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 21/2 cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50–60 minutes.

Step 4

Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.

Step 5

While the rice is cooking, prepare the brussel sprouts.

Step 6

Preheat the oven to 375°F.

Step 7

In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated.

Step 8

Using a slotted spoon, transfer the brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the Brussels sprouts for about 25 minutes, until tender and browned.

Step 9

To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes.

Step 10

Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.