Cherry Almond Pilaf

1. 1

   Pit cherries over a medium saucepan to save as much juice as possible.

2. 2

   Once pitted, heat cherries, water and sugar to a boil.

3. 3

   Reduce heat and simmer cherry mixture for 20 minutes.

4. 4

   Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.

5. 5

   Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.

6. 6

   Melt butter in a large skillet. Add rice and stir to coat in melted butter.

7. 7

   Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.

8. 8

   Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn't stick to the bottom.

9. 9

   Remove from heat, fluff with a fork, fold in cherries and cilantro.

10. 10

    Transfer to a serving dish and sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.