2 c. diced cooked chicken
3 c. chicken broth
1 tsp. saffron (or sub. 2 pkg. saffron rice)
1 1/2 c. rice
1 can pitted cherries
1/4 c. white or gold raisins
1/4 c. slivered almonds
1/2 tsp. dried rosemary
1/2 tsp. dill weed
1/4 c. salad oil
4 sm. white onions, sliced
Salt & pepper to taste

Cook rice in broth and saffron until liquid is absorbed (or as saffron rice package directs). Stir in raisins, cherries, almonds and herbs. Heat oil and slightly brown onions. Add chicken and cook a minute or two. Combine with rice mixture in casserole. Bake covered at 350 degrees for 20 minutes. Serves 6.