This recipe for Jeweled Rice With Carrots, featured on my cookbook Latin Superfoods, is inspired by my aunt Sarita’s. She is a Jewish immigrant originally from Morroco who came to Rio de Janeiro in the 1960s and adapted into the new tropical land, while keeping her roots and faith intact. She prepares a variety of jeweled rice dishes. The carrots add a natural sweetness to the rice and makes it the perfect side dish for a healthy meal. At home, this recipe for Jeweled Rice with Carrots is pure dinner treasure. You can assemble ahead of time in a big platter, and pass it around the table. I’m telling you, it will get devoured!
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Jeweled Rice with Carrots
Serves 6 or 8
2 cups brown basmati rice
2 tablespoons olive oil
Half an onion, finely diced
2 ½ teaspoons kosher salt
2 cups grated carrots (about 4 medium carrots, grated on the smallest whole)
Pinch safron thread
3 1/3 cups water
½ cup sliced almonds, lightly toasted
½ cup chopped pitted Picholine olives
¼ cup chopped parsley
Prepare the Rice:
- Rinse the rice in cold water several times to remove the excess starch. On the final wash, drain the rice on a colander and let it sit for 5 minutes to dry.
- On a medium saucepen over low heat, add the olive oil and cook the onions until they are soft, about 3 minutes.
- Add the rice, salt, carrots, and safron and mix them with a wooden spoon until the grains are coated with oil and warm.
- Pour in the cold water, cover partway, and cook the rice over medium heat until it’s soft and tender, about 20 minutes.
- Fluff the rice and stir in the almonds, olives and parsley. Transfer to a bowl and serve hot.
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