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Red Rice & Creamy Dill Salad

Boil water in a tea kettle. Place 1 cup raisins in glass jar. Pour water over raisins and set aside, allowing raisins to soak while rest of dish cooks, about 30-40 minutes. In a large skillet, heat coconut oil over medium heat. Add in thinly sliced carrots, sprinkle with salt and pepper, and allow 4-6 minutes to cook until carrot coins are tender. Add in mashed garlic, red rice, full can of tomato. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:45

Main Ingredients

1 1/4 cup red rice

1 clove garlic, mashed

3 medium carrots, cut into thin coins

1 cup raisins, soaked

1 cup pine nuts, toasted if preferred

1 can tomatoes

1 3/4 cans full of water

1 lemon, juiced

1 1/2 tbsp coconut oil

2 1/2 handfuls of frozen green peas

2 3/4 tbsp tahini

1 1/2 tsp dried dill

himalayan sea salt, to taste

ground black pepper, to taste

Preparation

1Boil water in a tea kettle. Place 1 cup raisins in glass jar. Pour water over raisins and set aside, allowing raisins to soak while rest of dish cooks, about 30-40 minutes.

2In a large skillet, heat coconut oil over medium heat. Add in thinly sliced carrots, sprinkle with salt and pepper, and allow 4-6 minutes to cook until carrot coins are tender.

3Add in mashed garlic, red rice, full can of tomatoes, and 2 cans full of water. Stir gently to combine. Put a lid on and let rice mixture come up to a roaring boil under this medium heat. Stir occasionally until water is absorbed fully, about 35-45 minutes.

4Once water has been absorbed into the rice, turn off heat. Add in pine nuts (toast on low heat in a smaller skillet if desired prior to adding to large skillet), frozen peas (they'll thaw in this mix), drain the raisins & add them, juice a lemon into your rice salad, and finally finish with your tahini. Mix well to combine.

5Sprinkle with dill, salt, and pepper. Stir again to combine all flavors.

6To serve, sprinkle with additional dill. Scoop into a bowl and enjoy!

Reviews: 0

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