Jeweled Golden Rice

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Jeweled Golden Rice

Jeweled Golden Rice

Inspired by a classic Persian recipe, this eye-catching fruit- and nut-studded rice dish goes well with roast poultry or pork. Here, the colorful "jewels" are fresh and dried cherries, chopped celery, green onion and mixed nuts. The dish is prepared ahead, making it very convenient for entertaining. Recipe by Nancy Baggett.

Serves 8

Prep Time 30 min

Total Time 130 min.

Ingredients

  • 1 cup brown basmati rice
  • 1 14-ounce c reduced-sodium chicken broth
  • 1/3 cup water
  • 1 tablespoon mild or hot curry powder
  • 1/2 teaspoon ground turmeric
  • 1 generous p finely crumbled saffron threads, (see Note)
  • 3 tablespoon canola oil
  • 1/3 cup lemon juice
  • 3 tablespoon honey
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon salt
  • 2 cups chopped celery
  • 3/4 cup coarsely chopped dried cherries
  • 1/2 cup chopped scallions, or chives, divided
  • 1 cup fresh dark sweet cherries, pitted and chopped
  • 3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided

Cooking Directions

Step 1

Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.

Step 2

Combine oil, lemon juice, honey, orange zest, ginger and salt in a large, non-reactive bowl (see Note). Stir in the cooked rice, celery, dried cherries and 1/4 cup scallions (or chives). Cover and refrigerate for at least 1 hour and up to 2 days.

Step 3

To serve, fold fresh cherries and 1/2 cup mixed nuts into the rice mixture. Serve at room temperature, garnished with the remaining 1/4 cup scallions (or chives) and mixed nuts.


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