Simple Recipes for Every Day
Jeweled Rice
- Serves: 6
- Prep Time: 10 min
- Cook Time: 45 min
Ingredients
- zest from 1 orange (see step 1)
- ⅓ cup sugar
- ¼ cup raw unsalted pistachios, shelled and roughly chopped
- ¼ cup sliced almonds
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 2 cups basmati rice, rinsed
- ½ teaspoon sea salt
- 1 teaspoon ground turmeric
- ¼ teaspoon cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon allspice
- 6 ounces dried fruit, chopped, such as cranberries, raisins, currants or apricots
- Chopped fresh flat leaf parsley, for serving
Ingredients
- zest from 1 orange (see step 1)
- ⅓ cup sugar
- ¼ cup raw unsalted pistachios, shelled and roughly chopped
- ¼ cup sliced almonds
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 2 cups basmati rice, rinsed
- ½ teaspoon sea salt
- 1 teaspoon ground turmeric
- ¼ teaspoon cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon allspice
- 6 ounces dried fruit, chopped, such as cranberries, raisins, currants or apricots
- Chopped fresh flat leaf parsley, for serving
Method
- Using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler (see note 1), cut wide strips of zest and then use a knife to slice into ¼ inch strips. In a small saucepan, combine the orange zest, sugar, and 1 cup of water. Bring to a boil over high heat. Reduce the heat to low and simmer for 8-10 minutes, then drain and set aside.
- Heat a large, lidded skillet over medium heat. Add the pistachios and almonds and toast until slightly golden, about 5 minutes. Transfer to a small bowl.
- Heat the olive oil in the same skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring until tender, 5 minutes. Add the rice and cook, stirring, until opaque, 2 to 3 minutes. Add the salt, turmeric, cumin, cinnamon, and all spice and cook, stirring, for about 1 minute more, or until fragrant.
- Add 4 cups of water and the orange zest to the rice. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed, about 20 minutes. Remove from the heat and stir in the toasted nuts and dried fruit. Let sit, covered, for about 10 minutes.
- Serve warm topped with parsley.
Notes
If using a vegetable peeler to zest the orange, take care to not get any of the white part. This is called the pith and it can be bitter.