Brazilian Christmas Rice recipe
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Ingredients
- 1 cup Thompson seedless raisins 3 tablespoons extra-virgin olive oil 1 onion, chopped 2 cloves garlic, minced 1 ¾ cups uncooked white rice salt to taste 2 cups boiling water 1 cup Champagne ¾ cup dried apricots 1 carrot, peeled and grated 1 tablespoon butter 6 tablespoons chopped sun-dried tomatoes
Nutrition Info
- 345.2 caloriescarbohydrate: 62.2 gcholesterol: 3.8 mgfat: 7.1 gfiber: 3.2 gprotein: 4.8 gsaturatedFat: 1.7 gservingSize: -sodium: 98.5 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions Brazilian Christmas Rice
Directions
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Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt, cook and stir until rice is coated with oil, about 3 minutes.
Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Place dried apricots in a small saucepan and cover with water. Bring to a boil, simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips.
Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.
Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes, cook for 2 minutes.
Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter, garnish with grated carrot.