Rosé-Infused Rice with Cashews & Raisins

Topped with roasted cashews, this stunning rice ring is perfect for special occasions or holiday feasts. Enjoy this fantastic recipe by Greek celebrity Chef Giorgos Tsoulis!

Ingredients

• 160 g sultana raisins
• 200 ml rosé sparkling wine
• 500 g long grain rice
• 1 large onion sliced thinly
• 2 cloves garlic minced
• 140 g cashews roasted and coarsely chopped
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• salt
• pepper
• olive oil

For serving:

• cashews
• sultana raisins

Instructions

• In a bowl, combine the raisins and the sparkling wine, allowing the raisins to soak for 30 minutes. After, drain the raisins and reserve the sparkling wine for later use.
• Heat a pot over medium heat, adding a drizzle of olive oil and the sliced onion. Sauté until caramelized.
• Next, add the minced garlic and sauté for an additional minute. Deglaze the pot with the reserved sparkling wine, allowing the alcohol to evaporate.
• Meanwhile, fill a deep pot with water and bring it to a simmer. Add a splash of olive oil, salt, and pepper, then introduce the rice. Cook for about 7 minutes until tender.
• In the pot with the sautéed onions, add the cinnamon and cloves, stirring to combine.
• Drain the rice and add it to the onion mixture. Season with salt and pepper, then incorporate the raisins and chopped cashews. Stir until everything is heated through.
• Transfer the mixture to a 20 cm (8 inch) bundt pan, pressing it down gently with a spoon. Invert onto a serving plate.
• Serve the festive rice garnished with additional raisins and cashews. Enjoy!

Notes

Related: Spanakorizo: Greek Spinach and Rice Related: Christmas Rice & Brussels Sprout Salad

Related: Brisket Fried Rice with Brussels Sprouts Related: Orzo Rice Pilaf