SERVES: 6

Ingredients

• 2 cups brown basmati rice
• 5 cups water
• 1 Tablespoon extra-virgin olive oil
• ¼ cup chopped shallot
• ½ cup raisins
• ½ cup dried cranberries
• ½ cup parsley (flat leaf or curly), chopped
• 1 orange, juiced and zested
• 1 medium carrot, peeled, cut into matchstick-size pieces
• ½ teaspoon ground cardamom
• ¼ teaspoon ground turmeric
• ½ cup walnuts or pecans
• 1 pomegranate, seeds removed
• Salt and pepper to taste

Directions

1. Combine 2 cups brown basmati rice and 5 cups water in sauce pan with a tight-fitting cover. Bring to a boil over high heat, stir once or twice and cover. Reduce heat to low and simmer 45-55 minutes until the water is absorbed.

2. While the rice is cooking, preheat oven to 250° F. Spread walnuts or pecans on a rimmed baking sheet and toast until just beginning to brown; about 8-10 minutes. Transfer to a plate, let cool, then coarsely chop and set aside.

3. Combine cranberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. 

4. Heat 2 Tablespoons oil in a large skillet over medium heat. Add shallot and carrot and cook until shallots are golden brown and carrot is al dente tender (about 5 – 6 minutes). Add cardamom and turmeric and cook, stirring constantly, until fragrant (about 1 minute). Add this mixture to the cooked rice and stir together.

5. Add the parsley, walnuts or pecans, cranberries, raisins, organe zest and juice to the rice mixture. Season with salt and pepper to taste. Gently mix until combined.

6. Top with the pomegranate seeds and serve warm or at room temperature. To make ahead for the next day, mix everything together except for the nuts and pomegranate seeds and put in the refrigerator. Add the nuts and pomegranate seeds right before serving.