Rinse the rice well under cool water and add it to a pot. Cover with chicken broth and add the ghee and salt. Bring to a boil. Cover the pot with a tight lid and reduce to a low simmer for 35-45 minutes or until the rice is cooked and has absorbed all of the broth. Remove from the heat and keep covered for another 10-15 minutes. Remove the lid and allow the rice to cool completely, preferably overnight in the fridge. 

Preheat the oven to 400 F and line a large baking sheet with parchment paper. Add the cooked rice to the baking sheet along with the brussels sprouts, shallot, salt, pepper, garlic powder and thyme. Top with avocado oil and apple cider vinegar. 

Use a silicone spatula or flat wooden spoon to gently toss the rice and veggies to coat in the avocado oil and seasonings. Flatten the rice in a single layer, spreading across the baking sheet to avoid too much overlapping. 

Transfer to the oven and bake for 25-28 minutes, tossing halfway through. The rice should be lightly crisp on the edges. 

Remove from the oven and allow to cool before garnishing with dried cranberries, parsley, and some fresh thyme.