Heat half the butter and oil in a large saucepan over medium heat. Add spices and cook until aromatic, approximately 30 seconds, then add pistachios and almonds and cook for a further 2 minutes or until golden, toasted and coated in spice mixture. Remove nuts from saucepan.
Add remaining butter and oil to saucepan. Add shallots and cook until softened. Add rice and cook stirring for 1 minute until well coated in oil mixture and lightly toasted.
Reduce heat and add stock and orange juice. Bring to the boil, reduce heat, cover and allow to simmer for 15 minutes until all liquid is absorbed and rice is cooked. Cover saucepan with a double thickness tea towel and allow to stand and steam for 10 minutes.
Add cranberries, herbs, feta and spiced nuts and stir gently to combine. Serve immediately.
Tips & Hints:
Serves 8 as a side or 4 as an entree. Butter yields a nutty flavour and oil yields higher cooking temperatures when cooking rice and it's important that both are used together to ensure loads of flavour in this delicious rice salad.