moroccan rice pilaf
Rice is a staple ingredient in Moroccan cuisine, and this recipe has all of the elements (from the warm spices to the excotic fruits) that make Moroccan dishes so memorable.
prep time
5 Min
cook time
20 Min
method
Saute
yield
4 to 6
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup - finely chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups - basmati rice, rinsed several times until water runs clear
- 2 1/2 cups - vegetable stock (or water)
- 1/3 cup - dried fruit (such as currants, raisins, apricots - larger pieces should be cut into raisin-size pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup - sliced almonds or slivered almonds, toasted
How To Make moroccan rice pilaf
-
Step 1Melt butter on medium-low heat in a small ovenproof pot. Stir in onions, and cook for 3 to 4 minutes or until onions are translucent (but not browned or caramelized).
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Step 2Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
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Step 3Stir in stock and dried fruit. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot, reduce heat to low, and let simmer 15 to 18 minutes or until rice is light and fluffy and has absorbed nearly all of the liquid.
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Step 4Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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