Festive Holiday Rice

Prepare the rice by sautéing minced garlic and onion in oil or olive oil in a pot.

Add the rice and stir well. Add the diced carrots and sauté a bit more.

Season with salt, add hot water, and cook until the water has completely evaporated. Then, reduce the heat, cover the pot, and simmer for 5 minutes.

Set the cooked and fluffy rice aside.

In another pot, heat olive oil or oil and sauté the sliced leeks, red bell pepper, and yellow bell pepper until tender, preserving some texture.

Incorporate the drained corn and frozen peas into the sauté, seasoning with a little salt and black pepper. Cook until all the moisture released by the peas has evaporated.

Remove the pot from the heat and set the vegetable sauté aside.

In a dry skillet, toast the walnuts, diced dried apricots, and raisins (if using) over low heat to release their flavor, turning off the heat immediately after.

In another skillet, fry the diced bacon until it is nicely browned and set aside.

In a serving dish, gently mix the cooked rice with all the sautéed vegetables and the toasted dried ingredients (nuts, fruits).

Finish by sprinkling parsley and chives (green onions) on top, and garnish with the fried bacon.