In a saucepan, combine water and brown rice. Bring to a boil.

Reduce heat to medium-low, cover, and simmer for 45-50 minutes, or until rice is tender and all liquid is absorbed.

While rice simmers, melt 1 tablespoon of butter in a large skillet over medium-high heat until it foams.

Add pine nuts to the skillet and sauté for 3-4 minutes, until toasted and golden brown.

Remove pine nuts from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet.

Add chopped green onions and minced garlic to the skillet and sauté for about 5 minutes, until softened and golden brown.

Once the rice is cooked, transfer the sautéed onions and garlic to the pan of rice.

Add the toasted pine nuts and chopped cherries to the rice mixture.

Toss gently to combine all ingredients thoroughly.

Serve immediately.