Brazilian Christmas Rice

Name: Brazilian Christmas Rice recipe
Prep time: 20 min
Cook time: 40 min
Yield: 8 servings
Cuisine: Global
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

by Arthur Mendoza 1 year ago

0 (0)

40 minutes

345.2 kcal

62.2 g carbs

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Description

This festive rice pilaf is a Christmas dish from Brazil. The rice is cooked with Champagne and studded with dried fruits and sun-dried tomatoes.

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

Directions

1. Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.
2. 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.
3. Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
4. 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.
5. Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.
6. Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.
7. Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.