Ingredients
Scale
- 3/4 cup dried cherries
- 2/3 cup tawny or ruby port
- 1-1/2 cup long grain rice
- 3-1/3 cups low sodium chicken broth
- 4 tablespoons butter
- 3 medium celery ribs, finely chopped, plus 1/3 cup finely chopped celery leaves
- 1/2 cup minced shallots
- 1 cup (4 ounces) toasted slivered almonds (optional)
- 4 Tbsp dried vegetables*
- 2 tbsp fresh chopped basil or 1 tsp dried basil
- 2 Tbsp olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly milled black pepper
Instructions
- In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
- Place dried cherries in a small bowl. Add port wine to the cherries. Set aside.
- Place 3-1/3 cups chicken broth, 1-1/2 cups rice, and 1 tablespoon of the butter in a saucepan, and bring to a boil. Lower heat, cover, and cook on low heat until all the broth is absorbed, about 20 minutes. Set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped celery and cook about 2 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the dried vegetables. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir in the rice, along with the almonds, basil, salt and pepper.
- Use this rice as a side dish, or use to stuff peppers.
Notes
*Mixed dried vegetables can be found in the spice section of most supermarkets. Mixed dried vegetables consist of: carrots, onion, tomato, spinach, celery and bell peppers.
- Prep Time: 10 mins
- Cook Time: 30 mins