Ingredients
- 3 ½ cups long grain parboiled rice washed
- 3 ½ cups water
- Angostura Orange Bitters
- 1 bay leaf
- 3 star anise
- 1 cinnamon stick
- 2 purple onions diced
- 4 cloves garlic minced
- 1 inch piece ginger minced
- 8 pimentos diced
- 4 sweet peppers diced
- 1 carrot diced
- 12 leaves sage finely chopped
- 5 sprigs fine thyme finely chopped
- 1 cup dried cranberries or raisins
- 1 cup pecans chopped
- ¼ tsp turmeric powder
- ½ tsp cardamom powder
- 2 tbsp lemon zest
- 1 tsp MSG optional
- salt & black pepper to taste
- 4 tbsp oil
- 3 tbsp sesame oil or olive oil optional
Instructions
- Add rice to water with bay leaf, cinnamon and star anise.
- Bring rice to a simmer on medium/high heat then reduce to lowest heat. Cover then allow to cook for 10 minutes.
- Once rice is finished cooking, use a wooden spoon, spatula or fork to fluff.
- In a hot pot add oil, then add onions, carrots, pimentos and ginger. Season with salt then sauté for 2 minutes.
- Add garlic, sage, thyme, 1 tablespoon of lemon zest and dried cranberries to pot. Add msg then continue to sauté for 2 minutes.
- Add a few liberal dashes of Angostura Orange Bitters. Stop when the ancestors say "that's enough"
- Add turmeric powder and cardamom powder then toss.
- Add half of the rice to the pot then combine with aromatics.
- Add remaining rice along with lemon zest to pot then combine until fully mixed.
- Season with salt and black pepper to taste.
- Finish with sesame oil or olive oil (optional).
- Serve & Enjoy!
Video
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