Cherry and Nectarine Pilaf

By Hklbrries

Ingredients

• 1 (14 1/2 ounce) can chicken broth
• 1/2 cup water
• 1 cup brown rice (uncooked)
• 2 tbsp butter, divided
• 1/3 cup chopped walnuts
• 4 green onions, chopped (including green tops)
• 1 tsp freshly minced garlic (about 1 clove)
• 10 fresh cherries
• 1 large nectarine

Details

Servings 4

Preparation

Step 1

Place chicken broth and water in a 1- or 2-quart saucepan with a lid that has a tight seal. (If the pan is too big, the rice won't steam properly). Bring to a boil, add rice and reduce heat immediately to a simmer. Cover and leave the lid on until the liquid is absorbed, 45 to 60 minutes.

About 10 minutes before the rice is done, melt 1 tbsp butter in a large skillet over medium-high heat. When the butter is foaming, add walnuts and saute until toasted. Remove from the skillet.

With the heat still on medium-high, add the remaining tablespoon of butter to the skillet and let it melt. Add onions and garlic and saute until both are softened and golden brown.

Pit and chop cherries. Peel and chop nectarine.

Toss the steamed rice with the walnuts, garlic and onion mixture, and cherries with nectarines. Serve warm.