1 cup Basmati rice
2 cups fresh cherries, washed, stems removed, pitted and halved
2 tsp. salt
2 Tbsp. canola oil
1-2 tsp. sugar, Truvia or Splenda (optional)
Salt to desired taste
In a colander rinse rice twice, then soak in a covered bowl with 1 tsp. salted of at least 2 cups of warm water for 1-4 hours.
Drain the water from the rice in a colander.
Pour water in a large non-stick pan, until half full and bring to a boil. Add rice and 1 tsp. of salt and continue boiling until rice slightly softens. Pour rice into colander and wash it with slightly warm water.
Pour 1 Tbsp. of canola oil into the pan and add rice. Pour another Tbsp. canola oil over rice. Cover the pan and cook over low heat for about twenty minutes. Add the cherries (and optional 1-2 tsp. of sugar) and cook for ten more minutes. If cooking time is increased, a delicious crispy layer of rice will form at the bottom of the pan.
Salt to desired taste and serve along with your favorite grilled meat.
Karen’s Note: This is not only an international treat, but quite a tasty Cherry Rice side dish to serve alongside any grilled meat, especially with grilled chicken, salmon or turkey. Can also be stored in a sealed casserole dish and reheated, as this Cherry Rice side dish will have just as much nutty and sweet aromatic flavor (if not more so) in the next day or two.
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