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 Tip: 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.

Description

Jeweled Golden Rice, Recipe

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