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
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3 Tbspunsalted butter
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1/2 cupfinely chopped onion
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1 tspground cumin
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1/2 tspturmeric
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1/4 tspground cinnamon
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1 1/2 cupsbasmati rice, rinsed several times until water runs clear
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2 1/2 cupsvegetable stock (or water)
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1/3 cupdried fruit (such as currants, raisins, apricots - larger pieces should be cut into raisin-size pieces)
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1 tspsalt
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1/2 tspblack pepper
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1/4 cupsliced almonds or slivered almonds, toasted
How To Make moroccan rice pilaf
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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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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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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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4Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.
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