Jeweled Rice with Carrots

July 14, 2020

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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