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jeweled rice with leeks and dates for the jewish new year

Jeweled rice with leeks and dates for the Jewish new year

Aromatic turmeric colored rice is dotted with pomegranates, dates, carrots and more for a beautiful show stopper holiday side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2 tablespoon olive oil
  • 1 leek thinly sliced white and light green parts only
  • 1 cup basmati rice
  • ⅓ cup grated carrot
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ tsp cumin
  • ¼ teaspoon coriander
  • zest from 1 orange
  • 1 ½ cups vegetable broth
  • ¼ cup diced dates
  • ¼ cup golden raisins
  • ¼ cup pomegranate seeds
  • ¼ cup chopped fresh mint or cilantro

Method
 

  1. Heat the olive oil over medium heat in a medium saucepan with a tight-fitting lid. Add the leeks and cook for 5-6 minutes until it begins to soften and begin to turn translucent.
  2. Add the rice, and stir until coated with oil. Add the grated carrot, turmeric, salt cumin, coriander and orange zest, stirring for 2-3 minutes to coat the rice.
  3. Pour the vegetable broth into the saucepan. Bring to a boil, then reduce to simmer and cook, covered, for 15 minutes or until the liquid has been absorbed.
  4. Add the dates and raisins and let sit for 5 minutes for the fruit to hydrate slightly.
  5. Add the pomegranate seeds and fresh mint just before serving.