This old Alsatian dish of rice and fruit sautƩed in veal fat is typical of so many simple, seasonal recipes. It is adapted from La Cuisine Juive en Alsace by Freddy Raphaƫl. The dried fruit, mixed with an onion and sautƩed in a little veal fat with prunes and raisins, transforms the rice into a magnificent dish. I have substituted vegetable oil for the suggested veal fat, and I usually serve this rice dish alongside a meat dish.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Pour the oil into a medium saucepan or a deep sautƩ pan. Toss in the onion, and sautƩ over medium heat until translucent.
Step 2
Add the rice, and continue sautƩing for a minute or two, or until the rice is coated with the oil. Stir in the prunes, raisins, salt, and cinnamon, and add 8 cups water. Bring to a boil, cover, and simmer for 20 minutes, or until the rice is done.
