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.
Prep Time:
30 mins
Total Time:
2 hrs 10 mins
Servings:
8 servings, 3/4 cup each
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
Directions
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.
Tips:
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Calories 288, Total Fat 12 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Cholesterol 1 mg, Sodium 125 mg, Carbohydrate 41 g, Fiber 5 g, Protein 6 g, Potassium 238 mg. Daily Values: Vitamin C 15%. Exchanges: Starch 1,Fruit 1,Other Carbohydrate 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Pear Crumble
This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream.
See RecipeMore Great Recipe Ideas from EatingWell
