Ingredients Jump to Instructions ↓

  1. 1 cup brown basmati rice

  2. 1 14-ounce can reduced-sodium chicken broth

  3. 1/3 cup water

  4. 1 tablespoon mild or hot curry powder

  5. 1/2 teaspoon ground turmeric

  6. 1 generous pinch finely crumbled saffron threads (see Note)

  7. 3 tablespoons canola oil

  8. 1/3 cup lemon juice

  9. 3 tablespoons honey

  10. 1 tablespoon freshly grated orange zest

  11. 1 tablespoon minced fresh ginger

  12. 1/4 teaspoon salt

  13. 2 cups chopped celery

  14. 3/4 cup coarsely chopped dried cherries

  15. 1/2 cup chopped scallions or chives, divided

  16. 1 cup fresh dark sweet cherries, pitted and chopped

  17. 3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided

Instructions Jump to Ingredients ↑

  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, nonreactive 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.


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