Cranberry Rice Pilaf

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2 1/2 cups vegetable stock

1 cup short-grain brown rice

1 Tbs. fresh lemon juice

1 medium-sized Granny Smith apple, peeled and diced

1 Tbs. olive oil

1 clove garlic, minced

1/2 cup sliced scallions

1 stalk celery, thinly sliced

3/4 cup dried cranberries

3 Tbs. chopped Italian parsley

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