Sour Cherry Rice Recipe

Sour Cherry Rice

1. 1

   Rinse and cook the rice

   Place the short-grain rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs mostly clear (about 1–2 minutes). Drain well. Transfer rinsed rice to a medium saucepan. Add 2 1/4 cups water and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes.

2. 2

   Prepare sour cherry compote

   While the rice cooks, heat a small saucepan over medium heat and add 1 tablespoon butter. Add the pitted sour cherries, 3 tablespoons granulated sugar, 1 1/2 tablespoons lemon juice, and 1 teaspoon lemon zest. Stir to combine and simmer gently, stirring occasionally, until cherries begin to release their juices and a slightly syrupy compote forms, about 6–8 minutes. If the mixture looks too thick, add 1–2 tablespoons water; if you prefer a looser sauce, add up to 1/4 cup. Taste and adjust sweetness or acidity with more sugar or lemon juice as desired. Remove from heat and set aside.

3. 3

   Sauté aromatics and finish rice

   In a large skillet or nonstick pan, heat 1 tablespoon olive oil and the remaining 1 tablespoon butter over medium heat. Add the finely minced shallot and sauté until translucent and fragrant, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until aromatic. Optionally pour in 1/2 cup low-sodium chicken or vegetable stock to deglaze the pan, scraping up any browned bits, and let it reduce by half (about 2 minutes). Add the cooked rice to the skillet and gently fold to combine, breaking up any clumps. Cook for 2–3 minutes to heat through and allow the rice to absorb flavor.

4. 4

   Combine rice and cherries

   Add the warm sour cherry compote to the rice in the skillet. Fold gently until the rice is evenly coated with pockets of cherries and syrup, taking care not to mash the rice. Heat together for 1–2 minutes so flavors meld. Stir in half of the chopped mint and parsley, and season with 1/2 teaspoon freshly ground black pepper and additional salt to taste (start with 1/4 tsp). If using, fold in 1/4 cup crumbled feta or goat cheese now for a creamy, tangy contrast.

5. 5

   Finish and serve

   Transfer the sour cherry rice to a serving bowl or platter. Sprinkle the toasted slivered almonds or chopped pistachios over the top, and finish with the remaining mint and parsley. Taste and adjust seasoning—add a squeeze of lemon juice or more black pepper if desired. Serve warm or at room temperature as a side to roasted meats, grilled fish, or as a lightly sweet-savory grain salad.