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Jeweled Golden Rice

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 10 Minutes
  8 servings, 3/4 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
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.
Jeweled Golden Rice Recipe at
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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each
Calories: 288
Fat. Total: 12g
Protein: 6g
Carbohydrates, Total: 41g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 1mg
Sodium: 125mg
% Cal. from Fat: 38%
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