Peruvian festive rice
Almonds and apricots, balsamic and bacon, spinach and sage... this is one great side dish to mop up all the juices from your roast. Rice is a Peruvian staple all days of the year, and this includes at festive times too, when it is served with plenty of balsamic syrup
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 35m |
| SERVES | 4 |
120ml olive oil
200gm veal bacon
60gm onion
3 cloves garlic, chopped
400gm rice
1 tsp cinnamon powder
800ml boiling water
4 tbsp toasted almonds
4 tbsp dried and chopped apricots
½ bunch spinach, shredded
½ red pepper, diced
For the balsamic syrup
6 tbsp sugar
6 tbsp balsamic vinegar
3 sage leaves, chopped
1. Heat the oil in a saucepan, add bacon, onion and garlic and cook over high heat, stirring every now and then.
2. Add the rice, stir, then season and add cinnamon.
3. Add the water, cover and cook on low heat for 20-25 minutes until the rice is done.
4. Add toasted almonds, apricots, spinach and red pepper and stir.
5. To prepare the balsamic syrup, melt the sugar in a small saucepan. Add the vinegar and cook until the entire mixture has reduced by half. Season and add the sage leaves.
6. Pour over the rice when serving.
Recipe courtesy: Tesoro, Taj Dubai
Image courtesy: GN Archives