Brown Rice Pilaf With Cherries And Pine Nuts

1. 1

   Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

2. 2

   Melt 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add pine nuts; saute until toasted, 3 to 4 minutes. Remove pine nuts from skillet.

3. 3

   Melt the second tablespoon butter in the same skillet. Saute green onions and garlic until softened and golden brown, about 5 minutes.

4. 4

   Transfer onions and garlic to the pan of rice. Add pine nuts and cherries; toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.