In a large pot heat up 2 table spoons of oil to medium high.
Add onions and cook until translucent,
Add Cumin Seeds and cook for 2 minutes.
Add Rice and roast for 1 minute.
Add Orange zest and mix well.
Add 4 cups of stock, bring to a boil, cover, reduce heat to a simmer and cook for 15 minutes or until the rice is tender.
In a frying pan add 2 tbs of oil and cook the prosciutto until crispy. Remove, chop and set aside.
Add pecans, cayenne pepper, and stock to pan. Stir.
Add Maple Syrup and stir until mixture becomes sticky. Remove from heat and set aside.
In a large mixing bowl, add the rice, the dried cranberries, pecans and prosciutto. Mix all well.
Decanter into a serving bowl and sprinkle with green onions.