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Author Notes: This is savory rice dish with the color yellow as the inspiration. I love the sweet taste of the Rainier cherry with the "sour-ness" of the lemon and "tanginess" of the spiced rice. Alternatively, dried cranberries could be used in place of the cherries. —Sagegreen
- 1 tablespoon EVOO (or regular olive oil)
- 1 cup rice, rinsed (basmati)
- 1 tablespoon cider vinegar
- 1 cup filtered water
- 1/2 cup buttermilk and 1/2 cup of half and half (for a nondairy version, use water)
- 10 Rainier yellow cherries, pitted, fresh or canned, or 20 dried cranberries
- 1 teaspoon saffron
- 2 cardamon pods, smashed
- 1 teaspoon black sesame seeds
- 1/8 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander seeds
- 1 teaspoon fresh grated ginger
- 1 teaspoon sweet paprika
- zest of 1 lemon
- sprig of thyme
- pinch of salt
- 1 tablespoon fresh lemon juice
- sprinkle with extra black sesame seeds for garnish
- 3 generous tablespoons chopped cilantro, scallion, and flat leaf parsley on top
- Spoon the olive oil in a heavy pan.
- Add everything else, except the lemon juice and the garnishes. Allow all to rest together for about 20 minutes.
- Bring the pot to a boil, lower the heat to medium, cover with a tight-fitting lid, and cook for 15 minutes.
- Add the fresh lemon juice. Season to taste. Add the fresh chopped herbs on top. Sprinkle with black sesame seeds and savor. Serve cold or warm.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Recipe for Cherries