Rice Cherry Pilaf

1 small onion or 2 shallots, finely chopped 1 bay leaf 1 tablespoon olive oil 1 1/2 cups long-grain converted rice 1 1/2 cups vegetable broth 1 1/2 cups water 1/4 teaspoon powdered saffron 1/2 cup Chukar® Dried Tart Cherries 2 tablespoons sliced almonds, toasted

from Chukar Cherries - www.chukar.com

Rice Cherry Pilaf (continued)

In a large heavy saucepan, cook onion and bay leaf in oil over medium heat, stirring until onion is soft. Add rice and cook the mixture for 1 minute. Stir in broth, water, saffron and dried cherries. Bring mixture to a boil; cook covered over low heat for about 20 minutes, until rice is done. Fluff pilaf with a fork, let stand, covered, off the heat for 5 minutes. Discard bay leaf. Sprinkle with almonds. Yields 6 servings.

from Chukar Cherries - www.chukar.com