Jeweled Golden Rice with Cherries

    
     Cherry season is an anxiously awaited event in my household.  Even though the price is dear, I can't resist stocking my refrigerator with the luscious ruby-red orbs, and keep a bowl on the counter for popping in my mouth every time I pass by. In addition to being delicious, they're a nutrition powerhouse, fiber rich and full of antioxidants. Way better than bon-bons for you, but with the same "curb appeal."

     This summer rice salad showcases both sweet (fresh) and tart (dried) cherries. I don't even know where to start describing it. Saffron and curry scented rice, tangy and sweet cherries, crunchy pistachios and cashews, bursts of celery and chives, citrus and ginger dressing- it all comes together perfectly to make a mouthwatering bite. It pairs perfectly with grilled chicken or pork, but will easily stand alone as a delightful vegan (and gluten free!) main dish.

Jeweled Golden Rice with Cherries
from Eating Well, June/July 2006

Ingredients
1 cup brown basmati rice
1 can (14 oz.) reduced-sodium chicken (or vegetable)broth
1/3 cup water
1 Tablespoon curry powder (your favorite)
1/2 teaspoon turmeric
1 generous pinch crumbled saffron threads
3 Tablespoons canola oil (I used walnut oil)
1/3 cup lemon juice
3 Tablespoons honey
1 Tablespoon freshly grated orange zest (I used dried)
1 Tablespoon minced fresh ginger (I grated the 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 nuts, chopped -pistachios, almonds and cashews recommended- 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 lid. Reduce heat to low (simmer) and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered 5 minutes. Fluff with fork.

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

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