Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio

Instructions

1. Set a liquid measuring cup with about ½ cup of water next to the stove. In a 12-inch skillet (preferably not nonstick), melt 2 tablespoons of the butter over medium heat. Add the sliced onions, and cook, stirring occasionally, until the onions are meltingly tender and a rich, deep caramel color, 20 to 25 minutes. To help the caramelization process along and prevent the onions from burning, deglaze the pan every so often with a few tablespoons of the water—but wait to do this until you see a brown film forming on the bottom of the pan. I usually use about ½ cup of water total, but you may need a bit more or less. Add the cumin and cinnamon and stir well. Reduce the heat to low and cook one minute more, stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with ¼ teaspoon of the salt and a few grinds of black pepper. Set aside.

2. Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely. Set aside.