- 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 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
- 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.