Cheery Cherry Rice

I believe that rice should be treated like pasta: In times of emotional stress it should be eaten as a comfort food with a little seasoning and oil; however, it is at its best when used as a base to allow a few simple ingredients to sparkle.

While this rice looks a bit like a Persian Style Saffron rice, it's made with much cheaper spices (cumin and turmeric). It has a sweet mild taste that is a great accompaniment to Sumac Grilled Chicken or Tofu, or grilled lamb and even better as a bed for grilled or roasted onions, peppers, eggplant and zucchini with a drizzle of yogurt and some Pistachio Dukkah sprinkled over top.

Because this Cherry Rice uses dried cherries, it is without season. That said, since it's July, don't hesitate to serve it with fresh chopped cherries on top, or with protein marinated in a cherry BBQ sauce.

NOTE ABOUT CHICKEN and VEGGIE STOCKS: Grocery Store Stock is like that Monty Python joke about making love in a canoe... Homemade stock, on the other hand, is the stuff of the gods and 1 cup is enough for this recipe while you'll need 2 cups of that watery stuff to get maybe a quarter of the flavor. (As much as I hate grocery store chicken and veggie stocks, I do, on occasion, use them. Don't skip this recipe just because you don't have any homemade stock).

Cheery Cherry Rice

Serves 4. 10 minutes to prep and 25 minutes to cook the rice and allow to rest. Equipment: deep sided skillet or cast iron pan with a lid.

Ingredients

1 tablespoon olive oil

1/2 scant teaspoon ground turmeric

1 teaspoon ground cumin

1 cup basmati or jasmine rice rinsed and drained.

1 cup homemade chicken or vegitable stock (plus 1 cup water) or 2 cups low sodium store bought chicken or vegitable stock

1/2 teaspoon diamond brand kosher salt

1/4 cup dried cherries (any type)

1/4 cup diced parsley or cilantro

STEP ONE

Rinse your rice according to packaging and then rice aside to drip-dry in a colander for a couple of minutes. Rice will not be completely dry, but should no longer be dripping.

STEP TWO

Heat 1 tablespoon of extra virgin olive oil over medium high heat in a deep skillet or cast iron pan with a lid. Add 1/2 teaspoon ground turmeric, 1 teaspoon ground cumin and allow to sizzle for about 20 second, then add your cup of rice and allow rice to sizzle with the spices for 30 seconds. Then add your 2 cups of chicken stock (or chicken stock and water mix) and your 1/4 cup of cherries and salt. Stir to combine and then bring to a simmer. Then reduce heat to low and cover.

STEP THREE

Let cherry rice cook about 15 minutes, then check, if rice is not yet tender, allow to cook a few minutes longer. Once rice is cooked, turn off the heat, fluff your rice by gently turning it with a fork. Then re-cover the Cherry rice and allow to sit for 5 minutes. After 5 minutes, top rice with parsley and serve!

Cherry Rice is best on the first day. If stored in the fridge with an airtight lid, it reheats well in the microwave and keeps for 3 days.