2 T Unsalted Butter

1/2 C Chopped Sweet Onion

2 Tsp Curry Powder

1 1/2 C Basmati Rice

1/2 C Wild Rice

1 Cinnamon Stick

4 1/2 C Chicken Stock

1/2 C Dried Apricots, cut into pieces

1/2 C Dried Pitted Cherries

1/2 C Sliced Almonds



In saucepan over low heat, melt butter. Add onion and saute until golden, about 5 minutes.

Add the Curry Powder, stir to blend.

Stir in the basmati rice, wild rice, and cinnamon stick.

Cook, stirring, for 2 minutes.

Add the stock, apricots and cherries and increase the heat to high.

Bring to a boil, stirring once. Cover, reduce the heat to medium-low, cook until the rice is tender, about 55 minutes

Remove from the heat and let stand covered for 10 minutes.

Meanwhile, in a small, dry fry pan over medium-low heat, toast the almonds, stirring constantly, until golden, about 3 minutes.

Remove from heat.

Spoon the pilaf into a warmed serving bowl, discarding the cinnamon stick.

Sprinkle with the toasted almonds.

Serve immediately.