Preheat oven to 190 Celsius. Cover with a drizzle of olive oil a baking dish. In a saucepan bring chicken broth to boil. Pour sivaris wild rice into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil. Bake in preheated oven until rice is tender, about 1 hour. In a skillet melt butter over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes. Mix the baked rice, the almond mixture, cranberroes, salt, and pepper in a large bowl. Toss to serve
