Side Dishes > Vegetarian > Jewish Recipes > Red Rice & Raisins >
Red Rice & Raisins
2 TBS vegetable oil
1 small onion, minced
1 C long-grain white rice
1 TBS tomato paste
2 C hot water
1 large tomato, grated
Salt & black pepper to taste
Cayenne pepper to taste
1/4 C golden raisins, rinsed & drained
1/3 C blanched almonds, toasted*
Heat vegetable oil in a large skillet or sauté pan. Add minced onion and sauté over medium heat for about five minutes. Add rice and sauté, stirring, for about two minutes. In a bowl, mix tomato paste with hot water; add to onion and rice mixture in skillet. Add grated tomato, salt, black pepper and cayenne pepper. Bring to a boil; stir. Cover and cook over low heat for about twenty minutes, or until rice is tender. Add two tablespoons of raisins without stirring. Remove skillet from heat and allow to stand, covered, for about ten minutes. Fluff rice with a fork; top with remaining raisins and 1/3 C almonds.
Suggestions: Serve as a vegetarian entrée or as a side dish with roast chicken, beef, lamb or veal.
*Note about blanching and toasting almonds: To blanch, place almonds in a bowl; cover with boiling water and allow to sit for one minute. Drain, rinse under cold water, and then drain again. Pat dry and slip off skins. To toast almonds, preheat oven to 160-degrees F. Spread blanched almonds on a cookie sheet; create one even layer. Bake for about fifteen to twenty minutes, or until almonds appear golden in color. Remove from oven and allow to cool before using.
Related Link:
Food Fare Culinary Collection: Jewish Cuisine
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