Cherry Almond Pilaf

Directions

1. 1
   Pit cherries over a medium saucepan to save as much juice as possible.
2. 2
   Once pitted, heat cherries, water and sugar to a boil.
3. 3
   Reduce heat and simmer cherry mixture for 20 minutes.
4. 4
   Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
5. 5
   Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
6. 6
   Melt butter in a large skillet. Add rice and stir to coat in melted butter.
7. 7
   Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
8. 8
   Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn't stick to the bottom.
9. 9
   Remove from heat, fluff with a fork, fold in cherries and cilantro.
10. 10
    Transfer to a serving dish and sprinkle with toasted almonds.