Name: Cherry Quinoa Rice Pilaf
Ingredients: 2 cups basmati rice; .5 cups quinoa; 4 cups water; .5 cups oil (Butter or ghee may be substituted); 3 tso kosher salt; 1 medium onion (Sliced); 2 tbsp ginger (Grated); 1 stick cinnamon (Approximately 4 inches); .5 tsp turmeric (Saffron threads may be substituted (dissolve whichever you choose in .25 cup of hot water first)); 20 oz dried tart cherries; .5 cups blanched almonds; .5 cups unsalted pistachios

Cherry Quinoa Rice Pilaf

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Course Side Dish

Ingredients

2 cups basmati rice
.5 cups quinoa
4 cups water
.5 cups oil Butter or ghee may be substituted
3 tso kosher salt
1 medium onion Sliced
2 tbsp ginger Grated
1 stick cinnamon Approximately 4 inches
.5 tsp turmeric Saffron threads may be substituted (dissolve whichever you choose in .25 cup of hot water first)
20 oz dried tart cherries
.5 cups blanched almonds
.5 cups unsalted pistachios

Notes

Put rice, quinoa, 4 cups water, 2 tablespoons of oil and 2 teaspoons salt in rice cooker or medium size non stick pot, covered. Bring to boil then reduce heat and simmer for 17-20 minutes.

While rice is cooking, heat remaining oil in separate pan. Fry onions, 1 teaspoon salt, ginger, cinnamon stick for 15 minutes. Add dried or fresh cherries, 1/4 cup water, sugar, saffron and cayenne.

Remove shells from pistachios and toast with almonds. Combine cooked rice with tart cherry mix. Top with nuts.