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

Discover a tantalizing Rice Salad with a delightful blend of nuts and sour cherries from the exquisite 'plenty more' cookbook. Taste perfection in every bite!

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, cover it with water, bring it to a boil, reduce the heat to a simmer, and cook for 35 minutes until the rice is cooked but still slightly firm. Drain, rinse with cold water, and let it dry.
2. Combine 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, and cook over low heat for 15 minutes. Take it off the heat, cover the pan with a tea towel, put the lid back on, and let it sit for 10 minutes. Remove the lid and allow it to cool completely.
3. Boil some water in a small saucepan and add the quinoa. Boil for 9 minutes, then pour it into a fine sieve, refresh it under cold water, and set it aside.
4. In a small pan, combine almonds and pine nuts with 1 tablespoon of olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring occasionally. Once the pine nuts start to brown, transfer them to a small plate and set aside.
5. In a large sauté pan, warm up the sunflower oil and toss in the onions, 1/4 teaspoon salt, and some black pepper. Cook on high heat for 5 to 8 minutes, stirring frequently until the onions become a mix of crisp and soft. Drain them on paper towels.
6. In a large bowl, mix all the grains with chopped herbs, arugula, fried onion, nuts, and sour cherries. Add lemon juice and zest, the remaining 3 1/2 tablespoons of olive oil, garlic, 1/2 teaspoon salt, and some pepper. Stir well and let it sit for at least 10 minutes before serving.

Summary:

• Calories: 3808 kcal
• Fat: 211 g
• Protein: 82 g
• Carbs: 422 g
• Potassium: 3534 mg
• Magnesium: 952 mg