Jeweled golden rice

Modified from Eating Well magazine, June 2006

• 1 cup brown basmati rice
• 14 ounce can vegetable broth / fruit juice mix (orange, juice)
• 1/3 cup water
• tablespoon mild or hot curry powder
• 1/2 teaspoon ground tumeric
• 1 generous pinch finely crumbled saffron threads
• 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
• 1 cup coarsely chopped dried cranberries
• 1/2 cup chopped scallions or chives, divided
• 3/4 cup unsalted mixed nuts , preferably pistachio, almonds, cashews

1. combine rice, broth/juice, water, curry powder, turmeric and saffron in 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, orannge zest, ginger and salt in large, nonreactive bowl. Stir in the cooked rice, celery, dried cranberries and 1/4 cup scallions/chives. Cover and refrigerate at least 1 hour and up to 2 days.

Serve with remaining scallions/chives and mixed nuts.

Makes 8 3/4 cup servings.