Chicken, Walnut and Brown Rice Stir Fry

1. In a heavy saucepan bring the water to a boil.  Add the rice, and 1/2 teaspoon salt if desired, and stir until the water returns to a boil.  Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 45 minutes. 
2. Add the cherries, apricots and cinnamon to the cooked hot rice, fluff gently with a fork to combine, then cover and set aside to keep the rice warm.
3. Heat the oil in a large nonstick skillet over medium-high heat.  Add the chicken and cook, stirring frequently, for 3 – 4 minutes.  Add the garlic, shallots and celery and continue to cook, stirring, for about 5 minutes, until the vegetables are soft and the chicken is cooked through.  Add the walnuts, tarragon, and  1 tablespoon of the chives.  Season with salt to taste. 
4. Add the rice to the skillet and stir to combine and heat through.  Divide the mixture among 4 warm plates and sprinkle with the remaining chives.  To serve family style, sprinkle with chives and serve directly from the skillet. 

Recipe courtesy of the Chef Jim Coleman.