|Basmati rice/Long grain rice||12 Ounce (350 Gram)|
|Onion||5 Ounce, chopped (150 Gram)|
|Fruity olive oil||5 Tablespoon|
|Celery stalks with leaves/65 gram, 2 1/2 ounce flat leaf parsley, chopped||6 , chopped|
|Cherries||6 Ounce (175 Gram, Fresh Morellos / Drained, Canned)|
|Cherries juice||2 Fluid Ounce (50 Milliliter)|
|Walnuts||3 Ounce, chopped (75 Gram)|
|Freshly ground black pepper||To Taste|
Put the rice in a sieve and rinse under running water until it runs clear.
Put the rice in a bowl, cover with water and leave to soak for at least 30 minutes.
Drain well before you use it.
In a saucepan large enough to take the pilaf, heat 3 tablespoons oil and add the onions.
Fry gently until transparent.
Add 2 more spoonfuls of oil, the celery and rice and stir until the rice becomes translucent.
Stone the cherries, reserving the juice.
Add the cherries and walnuts, season with salt and pepper and saute for 1-2 minutes.
Add the cherry juice (replacing part of the water, if you are using canned cherries) and 650 ml (1 pt 2 fl oz) water.
Cover and simmer over low heat for about 20 minutes - until craters form on the surface and the rice is al dente.
Remove from the heat, stretch a piece of muslin or a clean tea towel over the top, cover with the lid and set aside for 15-20 minutes to steam.
Serve with the beef.