Rice salad with nuts and sour cherries from 'plenty more'

Try this delicious rice salad with a delightful combination of nuts and sour cherries, inspired by 'Plenty More'. A culinary delight bursting with flavors!

Ingredients:

• Scant 1 cup (150g) wild rice
• Scant 1 1/4 cups (220g) basmati rice
• 5 1/2 tablespoons (80ml) olive oil
• 2/3 cup (100g) quinoa
• 6 1/2 tablespoons (60g) almonds, skins on, coarsely chopped
• 7 tablespoons (60g) pine nuts
• 1/4 cup (60ml) sunflower oil
• 2 medium onions, thinly sliced (about 3 cups; 320g)
• 1 cup (30g) flat-leaf parsley leaves, coarsely chopped
• 2/3 cup (20g) basil leaves, coarsely chopped
• 1/3 cup (10g) tarragon leaves, coarsely chopped
• 2 cups (40g)  arugula
• 2/3 cup (80g) dried sour cherries
• 1/4 cup (60ml) lemon juice, plus the grated zest of 1 lemon
• 2 cloves garlic, crushed
• Salt and black pepper

Instructions:

1. Put the wild rice in a saucepan, add enough water to cover it, bring to a boil, then reduce the heat and simmer gently for 35 minutes, until the rice is cooked but still slightly firm. Drain, rinse with cold water, and let it dry.
2. Combine the basmati rice with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Place it in a saucepan with 1 1/3 cups/330ml of boiling water, cover it, and cook on the lowest heat possible for 15 minutes. Remove from heat, cover the pan with a kitchen towel, put the lid back on, and let it sit for 10 minutes. Uncover and let it cool completely.
3. Bring a small saucepan of water to a boil, then add the quinoa. Cook for 9 minutes, then drain in a fine sieve, rinse with cold water, and set it aside.
4. In a small pan, combine the almonds and pine nuts with 1 tablespoon of olive oil and a pinch of salt. Cook over medium-low heat for approximately 5 minutes, stirring frequently. Transfer to a small plate once the pine nuts start to brown, and set them aside.
5. Heat sunflower oil in a large skillet and add the onions, 1/4 teaspoon of salt, and a bit of black pepper. Cook on high heat for 5 to 8 minutes, stirring often until some parts become crispy and others are soft. Transfer to paper towels to drain.
6. In a large bowl, combine all the grains with chopped herbs, arugula, fried onions, nuts, and sour cherries. Add lemon juice and zest, the remaining 3 1/2 tablespoons of olive oil, garlic, 1/2 teaspoon of salt, and some pepper. Mix thoroughly and set aside for at least 10 minutes before serving.

Summary:

• Calories: 3836 kcal
• Fat: 211 g
• Protein: 83 g
• Carbs: 428 g
• Potassium: 3639 mg
• Magnesium: 960 mg