Use this rice pilaf recipe as is, or for a quick dish with leftovers. I prefer long-grain brown rice (less stickiness), but you could use wild rice or even white rice if you want. Also, instead of walnuts, use pecans (ever so much more tasty). Check out our Tips for Cooking Rice before you begin.
1 T butter
1/4 C sweet onion, chopped
1/4 C sweet red pepper, chopped
1/4 C celery, chopped
1/4 C dried tart cherries, chopped
1/4 C walnuts, chopped
1/2 t thyme
1/2 t marjoram
1/4 t pepper
1 C rice, cooked
Melt butter in a skillet over medium heat.
Add celery, red pepper and onion.
Cook for 1 minute, stirring continuously.
Add walnuts and cherries.
Stir in marjoram, thyme and pepper.
Stiring often, cook, uncovered, until the vegetables are tender, or about 10 minutes.
Fold in rice and cook until the rice is heated or about 3 minutes.