RecipesMagazine

Jeweled Rice

Jeweled Rice
You can never have too many side dish recipes, so give Jeweled Rice a try. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 536 calories, 8g of protein, and 19g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up basmati rice, onion, orange, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 350°.
Equipment you will use
OvenOven
2
Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes.
Ingredients you will need
Pistachio NutsPistachio Nuts
SpreadSpread
ToastToast
Equipment you will use
Baking SheetBaking Sheet
3
Transfer to a plate, let cool, then coarsely chop.
4
Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
Ingredients you will need
AlmondsAlmonds
SpreadSpread
ToastToast
NutsNuts
Equipment you will use
Baking SheetBaking Sheet
5
Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water.
Ingredients you will need
GrainsGrains
WaterWater
RiceRice
Equipment you will use
SieveSieve
PotPot
6
Spread rice on another rimmed baking sheet; let cool.
Ingredients you will need
SpreadSpread
RiceRice
Equipment you will use
Baking SheetBaking Sheet
7
Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar.
Ingredients you will need
VegetableVegetable
OrangeOrange
SugarSugar
WaterWater
Equipment you will use
PeelerPeeler
Sauce PanSauce Pan
8
Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
Ingredients you will need
Orange ZestOrange Zest
CarrotCarrot
SyrupSyrup
9
Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes.
Ingredients you will need
RaisinsRaisins
WaterWater
Equipment you will use
BowlBowl
10
Drain and set aside.
11
Place saffron in another small bowl and add 1/4 cup hot water; set aside.
Ingredients you will need
SaffronSaffron
WaterWater
Equipment you will use
BowlBowl
12
Heat butter and 1 tablespoon oil in a large skillet over medium heat.
Ingredients you will need
ButterButter
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
13
Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes.
Ingredients you will need
OnionOnion
SaltSalt
14
Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
Ingredients you will need
CardamomCardamom
TurmericTurmeric
SaffronSaffron
CuminCumin
15
Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
Ingredients you will need
Orange ZestOrange Zest
RaisinsRaisins
CarrotCarrot
FruitFruit
NutsNuts
SaltSalt
16
Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
PotPot
17
Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
Ingredients you will need
FruitFruit
RiceRice
Equipment you will use
Wooden SpoonWooden Spoon
PotPot
18
Drizzle remaining saffron mixture over rice.
Ingredients you will need
SaffronSaffron
RiceRice
19
Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
Equipment you will use
Kitchen TowelsKitchen Towels
PotPot
20
Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
Ingredients you will need
RiceRice
Equipment you will use
PotPot
21
Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
Ingredients you will need
CrustCrust
RiceRice
Equipment you will use
BowlBowl
22
DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.
Ingredients you will need
SaffronSaffron
FruitFruit
DifficultyExpert
Ready In45 m.
Servings6
Health Score7
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Mini Greek Burgers
Basil Pecan Pesto
Apple Dumplings
Broiled Vegetable Sandwiches
South-Of-The-Border Meat Loaf
Rabbit Breakfast Sausage
Secret Spaghetti Sauce
Cheese Ball Goblin
Waldorf Salad with Whipping Cream
Curried Chicken and Grits Casserole
Related recipes
Apple Dumplings
Waldorf Salad with Whipping Cream
Curried Chicken and Grits Casserole
Aztec Casserole
Magazine
Mini Greek Burgers
Basil Pecan Pesto
Apple Dumplings
Broiled Vegetable Sandwiches
South-Of-The-Border Meat Loaf
Rabbit Breakfast Sausage
Secret Spaghetti Sauce
Cheese Ball Goblin
Waldorf Salad with Whipping Cream
Curried Chicken and Grits Casserole