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“From Parade Magazine, Dec. 16, 2007. Sounds good and I don't want to lose this.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cumin, saffron and salt; set aside.
  2. Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes.
  3. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
  4. Add the rice and cook for 1 minute, stirring to mix well.
  5. Add the broth and cherries.
  6. Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
  7. Fluff rice with a fork and serve hot.

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