MOROCCAN RICE PILAF

Moroccan Rice Pilaf image

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.

Provided by Vickie Parks

Time 25m

Number Of Ingredients 11

Ingredients

3 Tbsp unsalted butter
1/2 cup finely chopped onion
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp 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 tsp salt
1/2 tsp black pepper
1/4 cup sliced almonds or slivered almonds, toasted

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.

*** Explore more Moroccan Rice Pilaf Recipes »

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