Not sure what to make on New Year’s Day? This vibrant and flavorful recipe will awe friends and family and tastes absolutely divine. It’s also vegetarian and packed with antioxidants, fiber, and vitamin C to fight off those winter colds.
Adapted from Bon Appétit’s Bejeweled Rice recipe
1/4 cup unsalted pistachios
1/3 cup chopped tamari almonds
Extra virgin olive oil
2-3 carrots, peeled and chopped into thin discs
2 tsp brown sugar
Pink Himalayan salt
1 bunch scallions, thinly sliced
5 garlic cloves, finely minced
2 cups dry long-grain rice [cooked according to directions]
1 tsp red pepper flakes
1 tsp ground cardamom
1 tsp ground Saigon cinnamon
1 tsp ground turmeric
4 Tbsp salted butter
1 Tbsp orange zest
1 cup mixed dried fruit (i.e. raisins, golden raisins, chopped apricots, dates, cranberries, etc.)
- Preheat oven to 350°F. Arrange pistachios on a foil-lined baking sheet and toast for 6-8 minutes.
- In a large pot, preferably cast iron, heat 1 Tbsp olive oil over medium heat. Add the carrot discs and cook until slightly soft but still bright orange, for about 10 minutes. Stir in sugar and cook for about 1 more minute, then transfer carrots to a separate bowl.
- In the same pot, add 3 Tbsp olive oil on medium heat and add the garlic. Cook until fragrant, about 1 minute. Add the scallions and cook for about 5 minutes. Stir in the cooked rice, red pepper flakes, cardamon, cinnamon, turmeric, and salt to taste. Add butter and orange zest and stir to combine.
- On a large serving platter, arrange the rice so that it is evenly distributed. Top with the remaining ingredients (almonds, pistachios, carrots, and dried fruit), distributing them evenly and neatly across the rice in alternating rows.
- Serve and enjoy!
Extra: This rice can be saved and reheated for lunch the next day!