Sweet Rice With Carrots And Nuts

• 2 cups white basmati rice, soaked in cold water for 1 hour
• 3 cups water
• Sea salt
• 2 tablespoons butter or unrefined coconut oil, at room temperature
• 3 tablespoons unrefined coconut oil
• 1 yellow onion, finely diced
• 2 cups grated carrots (about 3 large carrots)
• 1/2 cup slivered or coarsely chopped almonds, toasted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/2 cup pistachios, coarsely chopped, plus 1 tablespoon for garnish
• Grated zest of 1 large orange
• 1/4 cup honey
• 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water

1. Drain the rice and rinse under cold water until the water runs clear. In a stockpot, combine the water and a pinch of salt and bring to a boil. Add the rice, return to a boil, then turn down the heat to its lowest setting. Cover and cook for 20 min- utes. Turn off the heat and let the rice rest for 5 minutes, then dot with the butter and fluff with a fork. The rice should be dry and fluffy.
2. While the rice cooks, heat a small skillet over medium heat and saute the onion in the coconut oil for about 15 minutes, until lightly browned. Add the carrots, almonds, cin- namon, cardamom, and turmeric, and cook, stirring often, for about 10 minutes, until the carrots are tender. Add 1/2 cup pistachios, the orange zest, and the honey and cook for about 2 minutes, until heated through. Season with salt.
3. Scoop the rice into a large bowl. Add the carrot mixture and drizzle in the saffron. Mix gently and season with salt. Garnish with the remaining 1 tablespoon pistachios.

white basmati rice, water, salt, butter, unrefined coconut oil, yellow onion, carrots, almonds, ground cinnamon, ground cardamom, ground turmeric, pistachios, orange, honey, saffron

Taken from food52.com/recipes/22552-sweet-rice-with-carrots-and-nuts (may not work)