This year’s Christmas holiday deserves a little extra attention. Cheer yourself up with an easy delicious cherry inspired recipe.
Ingredients:
- 400g basmati rice
- 200g fresh or frozen cherries pitted
- 1 tsp cinnamon
- 2 tbsps butter
- 3 tbsps vegetable oil
- 3 tbsps Greek yogurt
- large pinch saffron threads crushed
- 50g chopped blanched almonds
- 2 tbsps chopped parsley
- 2 tbsps chopped fresh dill
Method:
- Wash the rice 2-3 times in a large bowl of water until the water comes outclear. Drain and set aside. Bring a large pot of water to boil. Heavily salt thewater and add the rice. Boil until al dente, about 5-6 minutes. Drain andrinse with cold water.
- While the rice is cooking, Place thecherriesin a saucepan with thecinnamon. Bring to a boil and then lower the heat. Saute for 7-8 minutes andthen remove from the heat.
- Using a heavy skillet or frying pan, about 25-28cm wide, place a large pieceof non-stick baking paper in the bottom. Add the butter, saffron threads andvegetable oil and gently melt. Turn off and set aside.
- In a small bowl, mix two good handfuls of the cooked rice with the Greekyogurt. Press this mixture into the bottom and sides of the frying pan.
- Mixthe remaining rice with thecherries, the liquid and the almonds. Press thisinto the frying pan.
- Turn the heat on the lowest setting your hob will go. Usea wooden spoon handle to make holes into the rice mixture, pressing it all theway to the bottom of the pan. This will allow the steam to release while therice crisps.
- Cook for 25 minutes uncovered. When ready to eat, place alarge platter over the rice. Using oven gloves, carefully flip the rice over.
- Sprinkle with the chopped parsley and dill.
Jennifer Joyce is a food stylist and chef. She currently contributes to BBC Good Food, Sainsbury’s Magazine, Waitrose Magazine, Tesco Real Food, and Slimming World. She has also written 10 cookbooks, with over 275,000 copies sold.
For more information:Lovefreshcherries@sunnysideupcomms.co.uk
