Hands on Time
10 Mins
Total Time
25 Mins
Yield
Makes 6 servings
Photo: Becky Luigart-Stayner; Styling: Lydia Pursell

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat. Add onion and carrot; sauté 4 minutes or until onion begins to brown. Stir in rice and almonds; sauté 3 minutes. Add stock, salt, and pepper; bring to a boil.

Step 2

Cover, reduce heat to low, and cook 16 minutes or until liquid is absorbed and rice is tender. Remove from heat; stir in parsley and cherries.

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