Cherry Almond Pilaf

Recipe by Shannon Cooks
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pit cherries over a medium saucepan to save as much juice as possible.
  • Once pitted, heat cherries, water and sugar to a boil.
  • Reduce heat and simmer cherry mixture for 20 minutes.
  • Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
  • Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
  • Melt butter in a large skillet. Add rice and stir to coat in melted butter.
  • Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
  • 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.
  • Remove from heat, fluff with a fork, fold in cherries and cilantro.
  • Transfer to a serving dish and sprinkle with toasted almonds.
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