Primor, the manufacturer of natural pressed juices, is serving up an easy recipe for Rosh Hashanah for a festive dish, spectacular in its beauty, that will decorate the holiday table: red rice with almonds and pomegranate seeds.
Ingredients (for a 30 cm diameter pan):
1 cup white/basmati/jasmine rice
4 tablespoons olive oil
2 cups 'Primor' tomato juice'
1 cup boiling water
1 and a half teaspoons of salt
5 tablespoons olive oil for frying onions
3 onions, thinly sliced
A handful of dark raisins
1/2 cup toasted sliced almonds
1/2 cup fresh pomegranate seeds
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How to prepare:
- Prepare the rice: Rinse the rice well until the water runs clear, soak for about 20 minutes and drain.
- In a large saucepan, heat 4 tablespoons of olive oil, add the rice and stir until completely coated with oil. Add salt, pour in the tomato juice and boiling water and stir lightly. Bring to a boil, reduce heat to low, cover and cook for about 18 minutes until all the liquid is absorbed. Turn off the heat and leave the pot covered for 10 minutes to steam.
- Prepare the garnish: Heat 5 tablespoons of olive oil in a frying pan and fry the onion slices until golden. Add the raisins and fry for another two minutes. Turn off the heat and add the toasted almond slices.
- For a festive serving, gently stir the rice and transfer to a serving bowl. Arrange the fried onions with the raisins and almonds around it and add the pomegranate seeds.
