Cherry Almond Pilaf
photo by Shannon Cooks
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 236.59 ml tart cherries
- 157.80 ml water
- 29.58 ml sugar
- 29.58 ml butter
- 473.18 ml vegetable broth
- 236.59 ml basmati rice, rinsed and drained
- 44.37 ml sliced almonds, lightly toasted
- 4.92 ml ground cilantro
directions
- Pit cherries over a medium saucepan to save as much juice as possible.
- Once pitted, heat cherries, water and sugar to a boil.
- Reduce heat and simmer cherry mixture for 20 minutes.
- Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
- Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
- Melt butter in a large skillet. Add rice and stir to coat in melted butter.
- Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
- Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn’t stick to the bottom.
- Remove from heat, fluff with a fork, fold in cherries and cilantro.
- Transfer to a serving dish and sprinkle with toasted almonds.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Tasty and different with a cool look. I did play around with this somewhat as I had purchased dried tart cherries but as had regular fresh cherries that weren't fully ripe (in other words, somewhat tart) too I also incorporated fresh. The dried tart cherries are very yummy but not too tart. I added less sugar to the rice and none to the cherries, sea salt to taste in water, no broth, I dropped in some slightly crushed regular cherries to the cooking rice to give it pink colour which I did take out before serving. I used fresh cilantro as that is also what I had on hand. I'm very glad I tried this recipe and dried tart cherries for the first time. I served this with recipe#35132, recipe#318237, and recipe#96978 for a tasty meal. Made for Visiting Iran(Persia) in June 2012!
RECIPE SUBMITTED BY
<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p>
<p> </p>
<p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>