1 cup onion, chopped
1 cup celery, chopped
1/2 cup dried tart cherries
1/2 cup walnuts, chopped
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1 tablespoon fresh marjoram, chopped or 1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 tablespoon margarine
3 cups cooked rice

Heat margarine in a large nonstick skillet over medium heat. Cook onion, celery, cherries, walnuts, and spices over medium heat for about 10 minutes or until vegetables are tender, stirring occasionally. Add rice and cook 3-4 minutes or until heated through.

Makes 8 Servings
Serving Size: 6 ounces