Preparation Time: 30 Minutes
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.
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
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).