Sour Cherry Rice Recipes

SOUR CHERRY RICE

Steps:

• Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
• Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
• Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.

SOUR-CHERRY OLD-FASHIONED

Steps:

• Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.

SOUR CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
• Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

SOUR CHERRY RICE

Steps:

• Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
• In large nonstick pot, add 9 cups water, 2 tablespoons salt and pre-soaked rice; bring to boil stirring gently occasionally to prevent rice from sticking; cook until al dente; Drain.
• Rinse rice with cold water, then shake colander to remove excess water; set aside.
• In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
• Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
• Cover bottom of nonstick pot with olive oil.
• Separate one piece of pita bread and place it on the bottom of pot.
• Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
• Poke holes in rice mixture with handle of spatula to allow steam to rise.
• Mix until rice takes on color of preserves.
• Melt remaining 11/2 sticks of butter (6 ounces); pour evenly over rice. (If juice from cherries gathers around edges of pot, skim off excess so tadiq at bottom won't be mushy.).
• Cover with clean towel and put lid on.
• Place pot on medium heat.
• When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.

PERSIAN SOUR CHERRY RICE

Steps:

• bring water, salt, and olive oil to a boil then add rice and cook like al dente pasta drain rice in collander crush saffron in 2t boiling water and mix into yogurt add 5T cooked rice to saffron yogurt mixture place a thin layer of water and oil at the bottom of pot spread rice with yogurt so that it covers the bottom of the pot to make ta-dig place plain rice on top of ta-dig, then pats of butter, then dried sour cherries continue layers of rice, butter, and cherries bring in the sides (except for ta-dig) to form a pyramid shape and make some holes with the back of a spoon heat sour cherry preserves and blend with advieh pour mixture on top of rice heat on high for 10 minutes then turn to low and cover pot with a top wrapped in cloth for 1 hour

WILD RICE WITH CHERRIES

Steps:

• In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

TITO'S SHACK CHERRY SOUR

Steps:

• Add all ingredients to a shaker and dry shake.
• Add ice and shake again. Strain into a glass.