Holiday Jeweled Rice
This dish, which highlights fruits and nuts, is an especially good stuffing substitute.
Ingredients9 cups water
2 tablespoons salt
3 cups long-grain basmati rice
1 cup finely slivered orange peel
2 large carrots, peeled and cut into matchsticks
½ cup sugar
1 cup unsweetened dried cranberries
2 tablespoons slivered almonds
2 tablespoons slivered pistachios
4 tablespoons extra-virgin olive oil
Nutrition FactsPer serving: 399 calories, 10 g fat (1 g saturated), 73 g carbohydrates, 5.7 g protein, 4.7 g fiber, 603 mg sodium (26% Daily Value).
- In a large nonstick saucepan, bring 8 cups water and salt to a boil. Meanwhile, in a fine-mesh colander, rinse rice 4 or 5 times in warm water. Drain well. When water is boiling, pour in rice and boil briskly, 5 to 10 minutes, until rice is al dente. Drain into a fine-mesh colander, rinse with warm water, and set over a large bowl to finish draining.
- In a medium sauté pan, bring the orange peel and about 1 inch of water to a boil, then drain. In the sauté pan, combine orange peel, carrot sticks, sugar, and 1 cup water; simmer about 10 minutes. Add dried cranberries and stir for 2 minutes. Drain, and in a large bowl, mix with almond and pistachio slivers.
- In a large nonstick sauté pan, heat olive oil over low heat until shimmering . Spread a ½-inch layer of rice over bottom of pan, then a ½-inch layer of almondpistachio mix; repeat layering process until all ingredients are used. Cover with wax paper, gently pressing down to compress. Cover and cook for about 40 minutes.
- Remove cover and wax paper, turn heat to medium high, and cook about 10 minutes, until bottom layer of rice is golden-brown. (Lift gently with a spatula every few minutes to make sure rice doesn't burn.) Invert sauté pan onto large serving platter and crack the goldenbrown surface into bite-size pieces with a fork. Serve warm.