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.
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.
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.