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

This grain salad tastes equally delicious when served warm or at room temperature. If serving at room temperature, let rice cool completely before adding the parsley and cherries.

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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