Jeweled golden rice

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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
  • 1 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.