In a large stockpot, cook the rice according to package directions using chicken stock instead of water
Meanwhile, in large sauté pan heat Sicilian Lemon olive oil over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. Stir in sugar & spice dipper, cherries, vanilla pomegranate balsamic vinegar, and Thai Ginger salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more ginger salt as necessary.
Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!