Jeweled Rice

  • Serves: 6
Print Recipe Pin Recipe

Ingredients

  • 1 Orange
  • 1/3 cup Sugar
  • 1/4 cup Unsalted, shelled raw natural pistachios, roughly chopped
  • 1/2 cup Sliced almonds
  • 2 tbsp Olive oil
  • 1 Large shallot, chopped
  • 2 cups Basmati rice
  • 1/2 tsp Salt
  • 1 tsp Tumeric
  • 1/4 tsp Cumin
  • 1/4 tsp Cinnamon
  • 1/4 tsp Allspice
  • 1 (6 oz) Bag traina food's fruitons (all american blend)
  • Parsley for serving

Method

  1. Using a citrus stripper, vegetable peeler or sharp knife remove the zest from the orange. If using a knife or vegetable peeler, slice the zest into thin srips. Add it to a small saucepan along with 1 cup of water and ⅓ cup sugar. Bring to a boil. Simmer for 7-10 minutes, drain and set aside.

  2. In a 3 quart dutch oven or soup pot, set over medium heat, dry toast the almonds and pistachios until slightly golden about 5-7 minutes. Remove from pan, set aside.
  3. Add the olive oil to the pot, along with the shallots and cook until tender, about 5-7 minutes.
  4. Add the dry rice to the shallots and sauté until opaque, about 2-3 minutes. Add the salt, turmeric, cumin, cinnamon, allspice to the pan and sauté for 1 minute. Pour 4 cups of water to the rice mixture along with the orange peels. Bring to a boil.
  5. Turn heat to simmer, cover with a lid, and cook for 20 minutes until rice is tender and all the liquid has been absorbed.
  6. Once cooked, remove from heat and add the dried fruit and nuts. Put lid back on and allow to rest for 10 more minutes. Serve warm topped with fresh parsley.