Dried Cherry and Almond Rice Pilaf

Serves 6
  • 3 tbsp. butter
  • 1/4 cup chopped onion
  • 1 tsp. kosher salt
  • 1 ½ cups brown rice
  • 2 ¼ cups low-sodium chicken broth
  • 1 tsp. orange zest
  • 3/4 cup dried tart cherries
  • 1/2 cup sliced almonds
  • 2 tbsp. chopped fresh Italian parsley

In a large skillet, melt butter over medium heat. Cook onions until soft (about 5 min.); season with salt. Stir in rice; cook until onions become translucent (about 3 min.). Add broth to the skillet with orange zest. Bring to a boil over medium-high heat; reduce heat to low. Continue cooking, covered, until rice is tender (15-20 min.). Add cherries to the pan; remove from heat. Let stand, covered, 10 min. Sprinkle with almonds and parsley; toss with a fork.