Jeweled Rice

By Melissa Breyer, Producer, Care2 Green Living
I wish I could take credit for this one, but no, its a traditional
Persian disheaten by Kings and Queens (and fairies and mermaids one
can only imagine). I have played around to come up with a few
different versions of this magical concoctionhere is a rendition of
jeweled rice with fennel, dried apricots and cherries, pistachios, and
pomegranate. I swear it sparkles.

Most recipes for jeweled rice call for basmati rice, but I happen to
know that it is equally divine with brown rice or quinoaoh, couscous
would be great too. Traditional recipes include a copious amount of
butter and the formation of a thick crunchy rice crust on the bottom
of the potI have excluded this for a quicker and lighter dish.

1 cup brown basmati rice
2 cups vegetable broth or water
3/4 cup fennel bulb (or celery), dicedreserve fronds for garnish
1/2 cup dried cherries, plus extra for garnish
1/2 cup dried apricots, coarsely chopped, plus extra for garnish
1/2 cup pomegranite seeds (chopped grapes are an easy substitute),
plus extra for garnish
1/2 cup shelled pistachios, coarsely chopped, plus extra for garnish
1/2 teaspoon fresh minced ginger
1/4 teaspoon cardamom
Salt to taste

Rinse rice and put rice and broth or water in a large pot with a
tight-fitting lid. Bring to a boil, stir once, reduce heat, cover and
simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit,
covered, for 10 minutes. Stir in all other ingredients, reserving extras
for garnish. Let cool to room temperature, serve heaped on a platter
garnished liberally with fennel fronds, dried fruit, nuts, and pomegranate
seeds.

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