Arroz navideño brasileño: arroz al champán con pasas y anacardos

Ingredientes

• 1 Tbsp of olive oil
• 1/2 onion (sliced)
• 2 cloves of garlic (minced)
• 1 cup of uncooked rice (rinsed)
• 3/4 cup of champagne
• 1/2 cup raisins
• 1.25 cup water
• 1/2 cup of cashews (roughly chopped)
• salt to taste (about 1/2 tsp to a tsp per cup of rice)

Preparación

1. 1

   Soak the raisins in the champagne, and set aside for 30 mins to an hour

2. 2

   In a medium sauce pan, heat up the oil

3. 3

   Add the onions and cook until soft and transparent

4. 4

   Add the garlic and cook until fragrant and light gold

5. 5

   Add the rice, season with the salt and stir

6. 6

   Cook for about a minute, stirring

7. 7

   Then drain the champagne into the pan (reserve the raisins for later), and cook until it is reduced/evaporated

8. 8

   Add the water and bring to a gentle boil

9. 9

   Reduce to a simmer, cover and let it cook until all water has been absorbed and the rice is cooked and firm (try not to peak – we don’t want to lose steam that’s precious for the next step!)

10. 10

    Turn off the heat and add the raisins to the rice and cover the pan. Let the rice pot sit covered for another ~10 mins – steam

11. 11

    When you are ready to serve, add the cashews and stir everything to combine and serve