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Jeweled Rice that Sparkles

Jeweled Rice that Sparkles

I wish I could take credit for this one, but no, it’s a traditional Persian dish—eaten by Kings and Queens (and fairies and mermaids one can only imagine). I have played around to come up with a few different versions of this magical concoction. Here is a rendition of jeweled rice with fennel, dried apricots and cherries, pistachios and pomegranate. I swear it sparkles.

Most recipes for jeweled rice call for basmati rice, but I happen to know that it is equally divine with brown rice or quinoa—oh, couscous would be great too. Traditional recipes include a copious amount of butter and the formation of a thick crunchy rice crust on the bottom of the pot. I have excluded this for a quicker and lighter dish.

INGREDIENTS
1 cup brown basmati rice
2 cups vegetable broth or water

3/4 cup fennel bulb (or celery), diced—reserve fronds for garnish

1/2 cup dried cherries, plus extra for garnish

1/2 cup dried apricots, coarsely chopped, plus extra for garnish

1/2 cup pomegranite seeds (chopped grapes are an easy substitute), plus extra for garnish

1/2 cup shelled pistachios, coarsely chopped, plus extra for garnish

1/2 teaspoon fresh minced ginger

1/4 teaspoon cardamom

Salt to taste

1. Rinse rice and put rice and broth or water in a large pot with a tight-fitting lid.

2. Bring to a boil, stir once, reduce heat, cover and simmer 50 minutes.

3. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes.

4. Stir in all other ingredients, reserving extras for garnish.

5. Let cool to room temperature, serve heaped on a platter garnished liberally with fennel fronds, dried fruit, nuts, and pomegranate seeds.

Read more: Food, All recipes, Side Dishes, , , , , ,

By Melissa Breyer, Producer, Care2 Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

18 comments

+ add your own
5:32PM PDT on Mar 24, 2013

noted

1:33PM PDT on Jul 29, 2012

Yum :)

11:12AM PDT on Jul 29, 2012

ty

12:44AM PDT on May 29, 2012

thanks for posting

8:49AM PDT on May 28, 2012

yum

1:15AM PST on Dec 2, 2011

Thanks for the article.

11:48AM PDT on Oct 24, 2011

ty

5:58AM PDT on Jul 18, 2011

I've tried different versions of this and they have all been wonderful.

5:06PM PDT on Jul 12, 2011

Yummy and healthy! I love the recipe. Thanks for sharing.

12:44PM PDT on Jul 12, 2011

Sounds good. Thanks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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