Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon

The trademark of a true pilaf is that the rice (or other grain) is always first sauteed in butter before the broth is added. This special-occasion pilaf, made nontraditionally with brown basmati and wild rices, is punctuated with dried apricots and cherries. You can substitute raisins for the cherries and omit the apricots, if you like.
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