- 1 cup Thompson seedless raisins
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 3/4 cups uncooked white rice
- salt to taste
- 2 cups boiling water
- 1 cup Champagne
- 3/4 cup dried apricots
- 1 carrot, peeled and grated
- 1 tablespoon butter
- 6 tablespoons chopped sun-dried tomatoes
- 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.
05/10/2018
recipepes.com
Brazilian Christmas Rice, recipe
PT15M
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5
455 calories
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