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This festive rice pilaf is a Christmas dish from Brazil. The rice is cooked with Champagne and studded with dried fruits and sun-dried tomatoes.

Recipe Summary test

20 mins
40 mins
15 mins
1 hr 15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt; cook and stir until rice is coated with oil, about 3 minutes.

  • Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

  • Place dried apricots in a small saucepan and cover with water. Bring to a boil; simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips.

  • Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.

  • Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.

  • Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.

Nutrition Facts

345 calories; protein 4.8g; carbohydrates 62.2g; fat 7.1g; cholesterol 3.8mg; sodium 98.5mg. Full Nutrition