Preheat oven to 425ºF. Grease a covered casserole dish. Melt butter or margarine in a large saucepan. Add roasted garlic and onion; cook over medium heat until soft. Add rice; cook for 2 minutes. Next, add broth and dried cranberries; bring to a boil for 2 minutes. Pour mixture into casserole dish. Bake for 30 minutes. Stir in cheese. Serve immediately. Makes 4 servings. PER SERVING: Cal. 293 (14%DV), Fat. Cal. 72, Pro. 4g (8%DV), Carb. 51g (17%DV), Fat 8g (11%DV), Chol. 17mg (5%DV), Sod. 587mg (24%DV), Vit. A 59RE (5%DV), Vit. C 2mg (3%DV), Vit. E 0mg (0%DV), Calcium 28mg (2%DV), Iron 2mg (9%DV), Folate 6Ug (1%DV), Zinc 1mg (3%DV), Pot. 72mg (02%DV), Dietary Exchange: Fruit 1, Starch 2.5, Fat 1.5