Savory Mushroom and Cherry Rice Pilaf

1.Heat 1 teaspoon of olive oil in a large saucepan over medium heat.

2.Add the sliced cremini mushrooms to the pan and sauté for about 5-7 minutes, or until they are golden brown and tender. Remove the mushrooms from the pan and set aside.

3.In the same saucepan, add the remaining 2 teaspoons of olive oil.

4.Add the long grain white rice to the pan and stir to coat the rice with the oil. Cook for about 2-3 minutes, stirring frequently, until the rice is lightly toasted.

5.Pour in the low-sodium vegetable stock and bring the mixture to a boil.

6.Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

7.While the rice is cooking, toast the pine nuts in a small dry skillet over medium heat for about 3-4 minutes, stirring frequently, until they are golden brown. Remove from heat and set aside.

8.Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes.

9.Fluff the rice with a fork and stir in the sautéed mushrooms, toasted pine nuts, and dried cherries.

10.Season the pilaf with salt and freshly ground black pepper, adjusting to taste.

11.Transfer the rice pilaf to a serving dish and garnish with fresh basil leaves before serving.