Best Moroccan Rice Recipes

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

LAMB STEAKS WITH MOROCCAN SPICED RICE

Steps:

• Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
• Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
• Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

MOROCCAN RICE PILAF WITH SAFFRON

Steps:

• In a sauce pan, heat the stock almost to boiling.
• Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
• Adjust the seasoning if desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.

MOROCCAN CHICKEN AND RICE WITH CHICKPEAS

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
• Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

MOROCCAN RICE

Steps:

• Rinse rice under cold water until water runs clear; drain.
• Place rice in a microwave-safe rice cooker or bowl.
• Add enough stock until it covers the rice by 2cm.
• Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
• Cook on Medium/500watts/50% for a further 7 minutes.
• Remove from microwave and set aside.
• Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
• Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
• Add raisins, orange rind and juice.
• Cook on high for 1 minute.
• Add the nut mixture and coriander to the rice and stir gently to combine.
• Taste and season with salt and pepper.

MOROCCAN RICE PILAF

Steps:

• 1. Melt 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).
• 2. Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
• 3. Stir 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.
• 4. Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.

SPICY MOROCCAN RICE

Steps:

• Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
• Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
• Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

MOROCCAN VEGETABLE SOUP WITH CHICKEN AND RICE

Steps:

• In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
• Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

MOROCCAN CHICKEN ON SAFFRON RICE (WW)

Steps:

• In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
• Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
• Remove from heat; keep warm.
• Meanwhile, in large nonstick skillet, heat oil; add chicken.
• Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
• Remove chicken from skillet; set aside.
• In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
• Add tomatoes and broth; bring liquid to a boil.
• Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
• Return chicken to skillet; stir in orange sections.
• Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
• Spoon warm rice mixture onto serving platter.
• Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
• SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
• PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.

MOROCCAN COUSCOUS (OR RICE)

Steps:

• Vegetable Mixture:.
• In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
• Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
• Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
• Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
• Stir in tomato and parsley.
• Couscous:.
• In separate bowl pour 1 cup boiling water over couscous.
• Cover and let stand 5 minutes; fluff with a fork.
• If you are having rice, cook according to directions.
• NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

MOROCCAN TURMERIC RICE

Steps:

• * Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• * Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• * Sprinkle with parsley, if using, and serve warm.

MOROCCAN RICE SALAD (GLUTEN-FREE)

Steps:

• Cook rice and drain well . (Follow the directions on the package for cooking).
• Place warm rice in a large bowl and add all remaining ingredients, except for the oil. Season to taste with salt and pepper.
• Toss to combine, adding just enough oil to moisten rice.
• Serve salad warm or at room temperature.

MOROCCAN RICE PILAF

Steps:

• Melt 2 tablespoons with olive oil in a medium saucepan.
• Saute onion until soft.
• Add garlic and chili and saute.
• Season with salt and pepper.
• Add rice and saute until slightly toasted.
• Meanwhile heat chicken broth in microwave or other pot on stove.
• Add saffron crushing slightly to broth and let steep.
• When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
• Add broth and stir to combine.
• Bring to boil, cover and reduce to simmer.
• After 10 minutes add the almonds, chopped dried fruits and ginger.
• Allow to cook another 10 minutes.
• Add remaining butter and chopped herbs.
• Cover pot, remove from heat, and leave covered for 10 minutes.
• Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.

MOROCCAN RICE SALAD

Steps:

• In medium bowl, whisk together yogurt, oil, sugar and curry powder.
• Stir in rice, apples, green onions, raisins and chives and mix well.
• Season to taste with salt and pepper.
• Let stand 20 minutes or until flavors blend.
• Serve over lettuce.

MOROCCAN RICE WITH APRICOTS AND PINE NUTS

Steps:

• Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.
• Chop and set aside.
• Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.
• Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.
• Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.
• Serve.

MOROCCAN RICE PUDDING

Steps:

• Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
• Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
• Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
• Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

MOROCCAN BROWN RICE (RICE COOKER)

Steps:

• Coat the rice cooker bowl with Pam.
• Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
• When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
• Fluff rice.
• Serve hot, sprinkled with a bit of the preserved lemon.

MOROCCAN RICE MEATBALLS

Steps:

• Melt the butter in a heavy based pan.
• Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
• Cook a few at a time in butter until well browned.
• When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
• Bring to the boil; cover and simmer about 40 minutes.
• Add the parsley and lemon juice; cook about 5 minutes.
• Serve with green vegetable salad.

MOROCCAN RICE PUDDING (ROZ BIL HLEEB)

Steps:

• Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
• Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
• Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
• Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

MOROCCAN CHICKEN WITH GOLDEN RICE

Steps:

• Prepare rice according to directions on package.
• When cooked, set aside and keep warm.
• Preheat oven to 375°. Dredge chicken in flour.
• In large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.
• Add chicken breast; brown well on both sides and remove from pan. Set aside.
• Pour excess grease from skillet and wipe clean with paper towel.
• Add remaining olive oil and butter to skillet. Heat over medium high heat. Add shallots and capers; sauté for 30 seconds.
• Add lemons, coconut milk and sugar. Bring to a boil for about 1 minute.
• Spread yellow rice in the bottom of an ovenproof dish.
• Place chicken on top of rice.
• Pour coconut milk mixture over top.
• Bake for about 15 minutes or until chicken is cooked through, depending on the size of your breasts.
• Serve hot.