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Preheat oven to 375 degrees. Lightly oil a shallow 1½ quart casserole dish.
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Heat the oil in a large skillet, and sauté the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, cinnamon and salt. Cook 3 minutes.
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Add the rice and cook, stirring, until translucent.
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Stir in the stock, cherries, orange zest and cayenne pepper. Bring to a boil. Remove from heat.
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Transfer mixture to the prepared casserole and bake, uncovered until the liquid has been absorbed and rice is tender, about 45 minutes. Sprinkle with chives and serve.