Brazilian Christmas Rice
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.
- 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
- 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.
serving: 8 servings
calories: 345.2 kcal
carbohydrates: 62.2 g
protein: 4.8 g
saturated fat: 1.7 g
cholesterol: 3.8 mg
sodium: 98.5 mg
fiber: 3.2 g
sugar: 21.5 g