• 2 T. butter
• 1 small yellow onion, chopped
• 1/4 cup chopped pecans
• 1/4 cup dried cherries
• 1 cup long-grain white rice
• 2 cups chicken stock
• salt & pepper, to taste

In a saucepot, melt the butter. Add the onion and saute till tender, about 5 minutes. Add the pecans and cherries and saute briefly. Add the rice and stir to coat. Add the stock and bring to a boil. Cover the pot, reduce the heat to low, and cook for 18 minutes, or until all of the liquid is absorbed.