Put the oil in a large skillet over medium-heat. When the oil is hot add the onion, turmeric and cinnamon stick and saute until the onion is translucent. Stirring occasionally, don’t let the onion burn. If the heat is too high, lower it a bit.
Add the carrot, sweet potato and golden berries and stir for 1-2 minutes.
Add the salt, rice and quinoa and stir for 1 minute.
Add 3 cups water and bring into a boil.
Reduce the heat, cover the pot then simmer for 30 minutes.
Remove from the heat but wait 5 minutes before you open the lid.
Fluff with a fork and serve.
Sprinkle crushed almonds, cilantro and a drizzle of olive oil.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.