moroccan rice pilaf
(3 ratings)
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.
►
(3 ratings)
yield
4 to 6
prep time
5 Min
cook time
20 Min
method
Saute
Ingredients For moroccan rice pilaf
-
3 Tbspunsalted butter
-
1/2 cupfinely chopped onion
-
1 tspground cumin
-
1/2 tspturmeric
-
1/4 tspground cinnamon
-
1 1/2 cupsbasmati rice, rinsed several times until water runs clear
-
2 1/2 cupsvegetable stock (or water)
-
1/3 cupdried fruit (such as currants, raisins, apricots - larger pieces should be cut into raisin-size pieces)
-
1 tspsalt
-
1/2 tspblack pepper
-
1/4 cupsliced almonds or slivered almonds, toasted
How To Make moroccan rice pilaf
-
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).
-
2Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT