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Ingredients
2 cups basmati rice
1 orange
3 cups chicken stock
2 1/2 tbsp butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup carrots, in matchsticks
1 tsp sugar
3 tbsp unsalted pistachios, chopped
3 tbsp chopped fresh cilantro
Preparation
Start by rinsing the rice in a colander until the water runs clear. Peal half the orange with a very sharp knife in broad strips, slicing away the pith. Cut the peel into fine julienne strips. Squeeze the juice from the orange and add to the chicken stock.
Heat 1 tbsp of the butter in a heavy saucepan, sautéing the onion until pale gold. Next, add the garlic and cook for 2 minutes. Then add the rice and stir until it starts to toast. Pour in the stock and bring to boil. Reduce the heat to the lowest possible setting and cover for 15 minutes. Do not stir or the rice will become sticky. Check to ensure it isn’t burning at the bottom.
Melt the remaining butter in a saucepan and sauté the carrots until they’ve lost their raw bite. Remove the carrots and put in the zest. Cook for 2 minutes, then add the sugar and stir until slightly caramelized. Gently fork this into the rice with the carrots, nuts, and cilantro. Serve immediately.
