Sweet Rice With Carrots And Nuts

1. 1

   Drain the rice and rinse under cold water until the water runs clear. In a stockpot, combine the water and a pinch of salt and bring to a boil. Add the rice, return to a boil, then turn down the heat to its lowest setting. Cover and cook for 20 min- utes. Turn off the heat and let the rice rest for 5 minutes, then dot with the butter and fluff with a fork. The rice should be dry and fluffy.

2. 2

   While the rice cooks, heat a small skillet over medium heat and saute the onion in the coconut oil for about 15 minutes, until lightly browned. Add the carrots, almonds, cin- namon, cardamom, and turmeric, and cook, stirring often, for about 10 minutes, until the carrots are tender. Add 1/2 cup pistachios, the orange zest, and the honey and cook for about 2 minutes, until heated through. Season with salt.

3. 3

   Scoop the rice into a large bowl. Add the carrot mixture and drizzle in the saffron. Mix gently and season with salt. Garnish with the remaining 1 tablespoon pistachios.

* Per serving · 4 servings · Values may vary.