Brazilian Christmas Rice recipe

All Recipes Best Recipe Side Dish Rice Side Dish Recipes Pilaf

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

Nutrition Info

345.2 calories
carbohydrate: 62.2 g
cholesterol: 3.8 mg
fat: 7.1 g
fiber: 3.2 g
protein: 4.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 98.5 mg
sugar: 21.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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