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
EVOO (or regular olive oil)
rice, rinsed (basmati)
buttermilk and 1/2 cup of half and half (for a nondairy version, use water)
Rainier yellow cherries, pitted, fresh or canned, or 20 dried cranberries
cardamon pods, smashed
black sesame seeds
fresh grated ginger
zest of 1 lemon
sprig of thyme
pinch of salt
fresh lemon juice
sprinkle with extra black sesame seeds for garnish
generous tablespoons chopped cilantro, scallion, and flat leaf parsley on top
In This Recipe
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.