Remove rice from pre-portioned pouch; set aside. Melt butter in a large, nonstick skillet set over medium-high heat.
Add onion, carrot, celery, apple, garlic, thyme, cinnamon and ginger. Cook, stirring occasionally, for 7 to 9 minutes or until vegetables soften. Add broth; bring to a boil. Stir in rice, cranberries and apricots.
Reduce heat, cover and simmer for 10 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Stir in almonds and parsley.