Middle Eastern · Dinner
Rice with Sour Cherries (Dairy-Free)
Buttery basmati rice studded with tart dried sour cherries, toasted almonds and warm baharat spices, finished with plant-based butter for richness without dairy. The rice is steamed pilaf-style until fluffy and fragrant, then folded through with fresh herbs and served warm.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
436Calories
7.9gProtein
16.5gFat
66.1gCarbs
12.8gSugar
4.7gFiber
790mgSodium
0mgChol
3.1gSat Fat
318mgPotassium
64mgCalcium
2.4mgIron
0mcgVitamin B12
6.3mgVitamin C
vegetarian
vegan
low-calorie
dairy-free
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold running water until the water runs clear, then soak 10 minutes and drain well.
2
Sweat
Warm the olive oil and dairy-free butter in a small saucepan over medium heat. Add the onion thinly sliced and cook 4 minutes until soft and translucent.
3
Bloom
Add the cinnamon stick and cardamom pods lightly crushed; cook over medium heat 1 minute until fragrant and the raw spice smell disappears.
4
Toast
Stir the drained rice into the saucepan and cook over medium heat 2 minutes, stirring often, until grains turn slightly opaque and glossy.
5
Simmer
Pour in the vegetable stock and salt, add the dried sour cherries, bring to a boil, then cover, reduce heat to low and simmer 12 minutes.
6
Rest
Remove the saucepan from heat and let the covered rice sit for 10 minutes until grains separate easily.
7
Finish
Fluff the rice with a fork, discard the cinnamon stick and cardamom pods, fold in the almonds slivered and parsley.
8
Plate
Spoon the rice onto a plate, mounding slightly, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup200g basmati rice, uncooked
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp dairy-free butter
- 11 small onion
- 1 oz28g dried sour cherries
- 11 cinnamon stick
- 44 green cardamom pods
- 2 tbsp2 tbsp almonds, slivered
- 1 3/4 cup420ml vegetable stock
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
