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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
from: Eating Well
  • 8 servings, 3/4 cup each
  • 30 minutes
  • 2 hours 10 minutes (including 1 hour chilling time)

Ingredients

  • 1 cup brown basmati rice
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/3 cup water
  • 1 tablespoon mild or hot curry powder
  • 1/2 teaspoon ground turmeric
  • 1 generous pinch finely crumbled saffron threads (see Note)
  • 3 tablespoons canola oil
  • 1/3 cup lemon juice
  • 3 tablespoons 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
     

Instructions

  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.
  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.
  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.
     

Make Ahead Tip

Cover and refrigerate for up to 2 days.

 

Notes

  • Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
  • A non-reactive pan — stainless steel, enamel-coated or glass — is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

 

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

 

From www.eatingwell.com with permission. © 2009 EatingWell Inc.

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