Brazilian Christmas Rice

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 345 Calories

Ingredients

• ¾ cup dried apricots
• 1 tablespoon butter
• 1 onion, chopped
• salt to taste
• 2 cups boiling water
• 2 cloves garlic, minced
• 1 cup champagne
• 1 ¾ cups uncooked white rice
• 3 tablespoons extra-virgin olive oil
• 1 carrot, peeled and grated
• 1 cup Thompson seedless raisins
• 6 tablespoons chopped sun-dried tomatoes

Recipe Instructions

Step 1

Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.

Step 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.

Step 3

Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

Step 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.

Step 5

Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.

Step 6

Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.

Step 7

Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.