Ingredients for Cherry Almond Pilaf
- Tart Cherries
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons butter
- Vegetable broth (enough to make 2 cups total liquid with reserved cherry juice)
- Basmati Rice
- Sliced Almonds
- Ground Cilantro
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How to Make Cherry Almond Pilaf
- Pit 1 cup fresh cherries over a medium saucepan, reserving as much juice as possible.
- Add the pitted cherries, 1/2 cup water, and 2 tablespoons sugar to the saucepan. Bring to a boil.
- Reduce heat and simmer the cherry mixture for 20 minutes, until slightly softened.
- Strain the cherries, reserving the juice in a clear glass measuring cup. Set the cherries aside.
- Add enough vegetable broth to the reserved cherry juice to reach a total of 2 cups of liquid.
- Discard any remaining vegetable broth.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 cup of long-grain rice to the skillet and stir to coat with the melted butter.
- Pour the cherry juice/vegetable broth mixture into the skillet. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and all liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat and fluff the rice with a fork.
- Gently fold in the reserved cherries and 1/4 cup chopped fresh cilantro (coriander).
- Transfer to a serving dish and sprinkle with 1/4 cup toasted slivered almonds.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
20g
Carbs
16g
