Fruited Rice Pilaf

1 medium-size onion, chopped
1 large rib celery, chopped
2 cloves garlic, finely chopped
2 tablespoons butter
1 1/4 cups uncooked brown rice
2 cans (14.5 ounces each) chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup uncooked white rice
3/4 cup dried cherries (5 ounces)
1/4 teaspoon black pepper
1/2 cup hazelnuts (about 2 ounces), toasted (optional)

Sauté onion, celery, garlic in butter in saucepan 8 minutes. Add brown rice; stir. Add broth, thyme, salt. Cover; simmer 30 minutes. Stir in white rice. Cover; simmer 15 minutes, until rices are tender. Add cherries, pepper; cook 2 minutes. Spoon into serving bowl. Sprinkle nuts over top.

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