Preparation Time: 30 Minutes
Serves 6
Submitted by: The Artisanal Kitchen
Suggested Olive Oil: The Artisanal Kitchen – Three Olives Olive Oil
Our Nutty & Fragrant Red Rice has a delicate toasted-nut fragrance, further enhanced by dried fruits, fresh orange zest and pine nuts. I personally like to use the tart apricots from California. Sometimes, I add golden raisins or currants, for extra sweetness and color. Have fun choosing your favorite dried fruits and nuts! This recipe pairs especially well with chicken, duck, ham and venison.
Ingredients:
1 tablespoon TAK Three Olives™ Extra Virgin Olive Oil
1 medium onion, finely chopped
1 1/3 cups TAK Nutty & Fragrant Red Rice (about ½ package), rinsed
TAK Pacific Ocean Sea Salt & freshly-ground pepper
1/2 cup dried apricots, cut in half
2 tablespoons chopped fresh tarragon, plus more for garnish (or ¼ cup chopped fresh parsley)
Grated zest of 1 small orange (orange part only; avoid bitter white pith)
1/4 cup pine nuts or chopped pecans, toasted
Instructions:
In a large pot, heat olive oil over medium heat. Add onion and cook 5minutes, until translucent. Stir in rice, 1 teaspoon salt and 2 cups water; heat to boiling.
Cover and simmer 40 minutes. Add apricots, fluffing with fork; cover and let stand 5 minutes.
Add tarragon, orange zest and salt & pepper, to taste, tossing with fork. Sprinkle with pine nuts and more tarragon.
Makes 6 servings (about 4 1/2 cups).
