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.