Sweet and Tart Cherry Rice

By MelanieAnn

Nutrition per serving: 443 calories, 10g fat, 4g saturated fat, 15g protein, 60g carbs, 1g fiber, 14g sugar, 270mg sodium.

Ingredients

• 2 1/2 cups uncooked basmati rice
• 1 teaspoon saffron
• 1 (24.7-oz) jar Dark Morello Cherries, drain off 1/2 cup liquid and discard
• 1/2 cup Dried Pitted Tart Montmorency Cherries or dried cranberries
• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, chopped, or 2 cups bagged Freshly Diced Onions
• 1 1/2 tablespoons salt, divided
• 2 cups (1/2 pound) cooked chicken, such as refrigerated charbroiled Just Chicken, shredded

Details

Servings 8
Preparation time 20mins

Preparation

Step 1

1. Place saffron threads in a small cup with 1 tablespoon of hot water and stir.

2. Rinse rice in water and drain. Place rice in a large pot and add 8 cups of water and 1 teaspoon salt. Once the water is boiling, boil for about 4 minutes. Drain rice.

3. While rice cooks, combine dried and jarred cherries with liquid in a saucepan over medium-high heat.

4. In a skillet, saute onion in 1 tablespoon butter and 1 tablespoon olive oil until soft, about 5 minutes. Add 1/2 teaspoon salt.

5. Now you have the 3 components to start layering rice, cherry mixture and onion. Place 1 tablespoon butter and 1 tablespoon olive oil in a large pot used for rice. Build 3 layers of each by alternating rice, cherry mixture, and onion in pot, forming a mound.

6. Pour saffron water and any remaining cherry juice over rice layers and dot with remaining butter. Don't stir or disturb the pot. Cover with a lid and steam for 35 minutes on low heat until rice is done. Add chicken and steam for an additional 5 minutes.

7. Scoop out onto a platter, gently combining ingredients.