Ingredients
4
4 servings
- •1 ¼ cups water
- •1 cup apple cider
- •1 cup golden raisins
- •¼ cup apple cider vinegar
- •1 ¼ cups jasmine rice
- •1 teaspoon white sugar
- •1 teaspoon brown sugar
- •¼ teaspoon ground cinnamon
- •1 tablespoon extra-virgin olive oil
- •1 Granny Smith apple - peeled, cored, and diced
- •1 small sweet onion, diced
- •1 stalk celery, diced
- •¼ teaspoon ground white pepper
- •⅛ teaspoon salt
- •1 dash ground cinnamon
- •¼ cup blanched slivered almonds
Instructions
- Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes.
- Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 479
- Carbohydrate: 99g
- Fat: 7g
- Fiber: 4g
- Protein: 7g
- Sugar: 39g
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