Jeweled Golden Rice

• 1 cup brown basmati rice
• 1 14- ounce can reduced-sodium chicken broth
• 1/3 cup water
• 1 tablespoon mild or hot curry powder
• 1/2 teaspoon ground turmeric
• 1 generous pinch finely crumbled saffron threads (see Note)
• 3 tablespoons canola oil
• 1/3 cup lemon juice
• 3 tablespoons honey
• 1 tablespoon freshly grated orange zest
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon salt
• 2 cups chopped celery
• 3/4 cup coarsely chopped dried cherries
• 1/2 cup chopped scallions or chives, divided
• 1 cup fresh dark sweet cherries, pitted and chopped
• 3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided

Preparation

1. Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes.
2. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.
3. Combine oil, lemon juice, honey, orange zest, ginger and salt in a large, non-reactive bowl (see Note). Stir in the cooked rice, celery, dried cherries and 1/4 cup scallions (or chives). Cover and refrigerate for at least 1 hour and up to 2 days.
4. To serve, fold fresh cherries and 1/2 cup mixed nuts into the rice mixture. Serve at room temperature, garnished with the remaining 1/4 cup scallions (or chives) and mixed nuts.

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