Peruvian festive rice

Name: Peruvian festive rice
Prep time: 10m
Cook time: 35m
Yield: 4
Cuisine: Peruvian

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

GN Archives

Cuisine:Peruvian

Cook time:35m

Prep time:10m

Servings: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

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Ingredient Substitution Guide

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

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