{"id":5726,"date":"2020-11-28T22:10:00","date_gmt":"2020-11-29T03:10:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=5726"},"modified":"2020-12-18T18:37:07","modified_gmt":"2020-12-18T23:37:07","slug":"how-to-make-festive-buttery-bejeweled-rice","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/how-to-make-festive-buttery-bejeweled-rice\/","title":{"rendered":"How to Make Festive Buttery Bejeweled Rice"},"content":{"rendered":"\n


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November 26, 2020. Thanksgiving Day. Festive Buttery Bejeweled Rice.<\/p>\n\n\n\n

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I discovered this gorgeous festive dish last year when I read the November 2019 copy of Bon Appetit magazine. On page 92 the magazine had an article on how to add something new to the table. It was perfect timing since I was looking to add more color and variety to my holiday table. My family loved it so much, I made it for both Thanksgiving AND Christmas that year.<\/p>\n\n\n\n

This dish is flavorful and full of delicious bits of things that we love. It also added a much needed vegetarian option to my holiday menu. The dish is so colorfully festive it really stands on its own next to the protein centerpieces of my holiday table. Yet, this lovely rice based dish also complement them in a lovely way. <\/p>\n\n\n\n

\"Festive<\/figure><\/div>\n\n\n\n

This Buttery Bejeweled Rice will continue to stay on my holiday menu for future celebrations. It has the wow factor, tastes delicious and best of all, easily customizable to suit. I made it again for our Thanksgiving meal this year with some minor tweaks, which I have captured in the recipe below. <\/p>\n\n\n\n

Along the theme of festive, please check out these festive butter rolls<\/a>, this quick and easy bourbon pumpkin pie<\/a>, and this fruit laden holiday Dundee Cake<\/a>! <\/p>\n\n\n\n

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Rice, spices and such<\/h2>\n\n\n\n

For this dish, I like to use a long grain rice like Basmati or Jasmine. I have used both types and they would work well for this recipe.<\/p>\n\n\n\n

At first glance, it looks like the golden color rice was infused with saffron. But the beautiful color is actually from turmeric as well from the melted butter that was used to lightly cook the tasty carrot coins. Added to that are ground cardamom, cinnamon and red pepper flakes. The rice itself is extremely aromatic and flavorful.<\/p>\n\n\n\n

Now top that with all the prepared toasted nuts, plumped up dried fruits, lightly sweetened carrot coins and plenty of fresh sliced green onions! Yum, right?! <\/p>\n\n\n\n

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Ingredients for Festive Buttery Bejeweled Rice<\/h2>\n\n\n\n

Listing items roughly in the sequence in which it will be used:<\/p>\n\n\n\n

\u00bd cup almonds, skin removed, lightly toasted
\u00bd cup pistachios, shelled, lightly toasted
8 stalks scallions\/ green onions
12 Tbsp. unsalted butter divided
5 large carrots, peeled and sliced thinly
2 tsp. sugar
1 Tbsp. kosher salt
5 garlic cloves, thinly sliced
3 cups long-grain rice, rinsed
\u00be tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. crushed red pepper flakes
\u00be tsp. ground turmeric
\u00bd cup dried apricot, sliced
\u00bd cup dried cranberries, unsweetened
\u00bc cup dried raisins<\/p>\n\n\n\n

This dish is all prepared on a stove top and doesn’t need any special equipment. To cook the rice, I used a large deep pan with a lid. To prepare and rehydrate the dried fruits, I used a small skillet. <\/p>\n\n\n\n

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Preparing for the Festive Buttery Bejeweled Rice<\/h2>\n\n\n\n

As always, I like to start by gathering all the ingredients. This is a lesson I’ve learned from the past to prevent any last minute “oh no! I forgot that” situation. Been there done it and don’t want a repeat. Lol.<\/p>\n\n\n\n

First sort and lightly toast the nuts and set aside. Feel free to use store bought almonds and pistachios that are already toasted to save time. If you want to use raw almond and pistachios, do the following: <\/p>\n\n\n\n

For almond, soak shelled almonds in hot water for 10 minutes. Drain and pinch off the skin. Gently split almonds in half. Put in toaster oven or heat up oven to 350\u00b0F(176\u00b0C) and bake for 3 minutes. For pistachios, put shelled pistachios in oven 350\u00b0F(176\u00b0C) and bake for 6 to 7 minutes until lightly browned. <\/p>\n\n\n\n