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Simple Recipes for Every Day

Jeweled Rice

jeweled rice in a bowl yellow rice with nuts and dried fruit and herbs
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 1 orange
  • 1/3 cup sugar
  • 1/4 cup raw pistachios, unsalted, shelled, roughly chopped
  • 1/2 cup sliced almonds
  • 2 Tbsp olive oil
  • 1 large shallot, chopped
  • 2 cups basmati rice, rinsed
  • 1/2 tsp sea salt
  • 1 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 6 oz dried fruit such as cranberries and raisins
  • chopped parsley for serving

Method

  1. Using a citrus stripper, vegetable peeler or sharp knife remove the zest from the orange (taking care to just get the orange part and not the white part, which will be too bitter). 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 over high heat, then reduce heat to low and 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 minutes. Remove from pan, set aside.
  3. Heat the olive oil in the same pot. Add the shallots and cook until tender, about 5-7 minutes.
  4. Add the rinsed rice to the shallots and sauté until opaque, about 2-3 minutes. Add the salt, turmeric, cumin, cinnamon and allspice to the pan and sauté for 1 minute, until fragrant. Pour 4 cups of water over the rice mixture and stir in the orange peels. Turn the heat to high and bring to a boil then reduce the heat to low, cover with a lid, and cook for 20 minutes until rice is tender and all the liquid has been absorbed.
  5. 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.