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Turmeric Rice with Golden Raisins and Pine Nuts Recipe

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This recipe for Turmeric Rice with Golden Raisins and Pine Nuts, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


1 c. basmati rice or Jasmine rice
2 c. water
1 tsp. ground turmeric
1/2 tsp. fine sea salt, divided
2 T. extra virgin olive oil
1 onion, finely chopped (sauteed)
2 heaping T. pine nuts (raw or toasted)
c. golden raisins (sultanas)

In a fine mesh sieve, rinse your rice until the water runs clear. Set rice aside.
In a large saucepan with a lid, bring the water to a boil on the stove top.
Add rice, turmeric, and 1/4 teaspoon salt. Stir briefly, and bring back to a boil.
Stir again to prevent the rice from sticking from the sides and bottom of the pot, cover, and turn off the flame.
Let stand 15-20 minutes, until the rice has absorbed all of the liquid.
Uncover and fluff the rice with a fork. Set aside.
Heat the oil in a large pan with high sides.
Reduce the heat to medium-low and add the nuts, raisins, and remaining salt, and stir. Cook a few minutes, until the raisins have softened slightly.
Add the cooked rice and toss everything together. Cook for a few more minutes until everything is heated through and well incorporated.
Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to a week.
1 serving = cup




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