Rice with Dried Fruits and Nuts

Makes 4-6 servings as a side dish.

This recipe is an adaptation of a Middle Eastern fragrant rice dish with a touch of sweet and sour taste. The rice pairs well with poultry and meat.  

INGREDIENTS

SPICES

• 1 teaspoon kosher salt
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• ¼ teaspoon cumin

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup Jasmine white rice
• 1generous cup water
• 8 dried apricot halves, cut into thin strips
• 1/3 cup dried cherries.
• ½ cup pistachios, toasted
• Zest of 1 lemon
• Kosher salt

PREPARATION

1. In a small dish, combine the spices and set aside.
2. Heat 2 tablespoons olive oil in a medium saucepan with a cover. Add the onion and sauté covered, over low heat, until onion is soft, about 7 minutes.
3. Add the spices and the rice. Stir until well coated.  Add the water, bring to a boil over high heat, lower the heat and simmer covered for 15- 20 minutes. The rice should be soft and the water absorbed (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
4. In the meantime, in a small skillet heat the remaining 2 tablespoons oil, add the dried fruit and the nuts and sauté over very low heat for 2 minutes.
5. When the rice is ready add the fruits, nuts, and lemon zest. Combine well and season to taste with salt.

Grated Sauteed Carrots

Makes 6-8-servings as a side dish.

I find that carrots have become a neglected vegetable, so I was determined to create a dish that looks good, tastes good and is easy to make.

INGREDIENTS

• 1 pound carrots, 2 large ones
• 3 tablespoon extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• ½ cup loosely packed flat leaf parsley, coarsely chopped
• 1 tablespoon Balsamic vinegar
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Peel the carrots, trim and discard the ends. Grate coarsely in a food processor fitted with a medium attachment.
2. Heat the oil in a medium saucepan. Add the garlic and sauté, over low heat, for a minute.
3. Add paprika, cumin and all the carrots.
4. Cook over medium to low heat, covered for 10 minutes.
5. Stir in parsley and season to taste with vinegar, salt and pepper.