Saffron Brown Rice Pilaf With Pine Nuts And Cherries

• 2 tsp olive oil
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 2 garlic cloves, minced
• 1 1/2 c rinsed long-grain brown rice
• Large pinch saffron threads
• 3 c low-fat, reduced sodium chicken broth
• 1/4 c pine nuts
• 1/4 c dried cherries
• Salt and pepper
• 1/4 c fresh parsley, minced

1. Heat oil in large skillet over medium. Add onion and carrot, saute for 5-6 min. Add garlic, saute for 2 min. Add in dry brown rice and saute 3 min.
2. Crumble saffron threads into chicken broth, add to brown rice. Bring to boil, lower heat, cover and simmer for 45-50 min.
3. Toast pine nuts in small dry skillet over medium.
4. Shake pan frequently.
5. Add nuts and cherries to brown rice mix. Season with salt and pepper, garnish with fresh parsley.

olive oil, onion, carrot, garlic, longgrain brown rice, saffron threads, lowfat, pine nuts, dried cherries, salt, fresh parsley

Taken from www.epicurious.com/recipes/member/views/saffron-brown-rice-pilaf-with-pine-nuts-and-cherries-51908111 (may not work)