CHERRY RICE PILAF
Makes 8 servings.
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup dried tart cherries
• 1/2 cup chopped walnuts
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
• 1/2 teaspoon ground black pepper
• 1 tablespoon margarine
• 3 cups cooked rice
Put onion, celery, cherries, walnuts, thyme, marjoram and pepper in margarine in a large non-stick skillet.
Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally.
Add rice; mix well.
Cook 3 to 4 minutes, or until thoroughly heated.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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