Caitlin Bensel
Hands-on Time
15 Mins
Total Time
2 Hours 30 Mins
Yield
Serves 8 (serving size: 3/4 cup)

Get creative and try many variations of this recipe. Sub dried cranberries, blueberries, or apricots for the cherries—or use them all. Just be sure to use a dried fruit. You can also swap the hazelnuts for pecans, if desired.

How to Make It

Step 1

Melt the butter in a medium-sized nonstick skillet over medium-high. Add the onions; cook, stirring often, until tender and translucent, 5 minutes. Add the rice, and toss to coat, about 1 minute. Transfer the mixture to a 6-quart slow cooker.

Step 2

Stir in the chicken stock, salt, and pepper. Cover and cook on HIGH until the rice is tender and the liquid is nearly absorbed, 2 to 3 hours. Turn the slow cooker off; stir in the cherries. Cover and let stand 15 minutes. Stir in the scallions and vinegar. Sprinkle with the hazelnuts; toss gently, and serve immediately.

Step 3

Multicooker Directions: In Step 1, remove the lid from a 6-quart multicooker. Add the butter to the inner pot. Press SAUTÉ [Normal], and melt the butter. Add the onions; cook uncovered, stirring often, until tender and translucent. Turn off the cooker. Add the rice, tossing to coat, about 1 minute. In Step 2, stir in the chicken stock, salt, and pepper. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [More] until the rice is tender and the liquid is nearly absorbed, about 3 hours. Turn off the cooker; stir in the cherries. Replace the lid; let stand 15 minutes. Finish Step 2.

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