Sephardi rice is
a recipe created by my brother,
based on an ancient Sephardi recipe. It is a carrot stew served with rice and
very spicy savor; well, as my brother comments, if you catch a cold, you
eliminate all the viruses and become new.
I was surprised by the idea, so I adapted his recipe to my taste, with
less spicy. As I use whole grain rice,
it is the first thing I prepare, so while the rice is on the boil, I prepare the stew.
In a saucepan sauté finely chopped onion in extra
virgin olive oil over a low heat; when the onion is softened, add a few finely
chopped cloves garlic, stir and sauté for a few minutes; add a wooden spoon of
Provence herbs (the measure to aromatize is always to taste), sauté for a few minutes
and add some tomatoes, peeled and diced; stir and cover the saucepan to make the
sauce.
When the sauce is ready, add the diced carrots, stir
and add a dried chili pepper (or to taste), a pinch of sea salt to taste and
cover with water to cook, cover and simmer. My brother also adds a splash of
white wine, but it is optional.
And for the rice, I use a blend of wholegrain, basmati
and wild black rice. When I serve the dish, pour a few drops of lemon directly
over the rice, it gives a really special touch.
Ingredients: (Serves 4)
800 g carrots , 3 medium tomatoes , 1 large onion,4 cloves garlic, Provence herbs , 1 dried chili pepper (or more, if desired), 1 lemon , extra virgin olive oi l , 1 teacup whole grain rice , sea salt (to taste).
