Brazilian Christmas Rice

• 1 cup Thompson seedless raisins
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 cups uncooked white rice
• salt to taste
• 2 cups boiling water
• 1 cup Champagne
• 3/4 cup dried apricots
• 1 carrot, peeled and grated
• 1 tablespoon butter
• 6 tablespoons chopped sun-dried tomatoes

1. Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.
2. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt; cook and stir until rice is coated with oil, about 3 minutes.
3. Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
4. Place dried apricots in a small saucepan and cover with water. Bring to a boil; simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips.
5. Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.
6. Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.
7. Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.

thompson, extravirgin olive oil, onion, garlic, white rice, salt, boiling water, champagne, apricots, carrot, butter, tomatoes

Taken from www.allrecipes.com/recipe/256241/brazilian-christmas-rice/ (may not work)