Moroccan Rice
Ingredients
The Rice
-
2
cups
basmati rice
-
3½
cups
water or broth
The Aromatics
-
2
tablespoons
olive oil
-
1
one
onion, thinly sliced
The Dried Fruits
-
½–¾
cup
raisins, currants, or dried apricots
The Spices
-
2
sticks
cinnamon
-
½
teaspoon
cumin
-
½
teaspoon
coriander
-
¼
teaspoon
turmeric
-
¼
teaspoon
cardamom or nutmeg
-
1
teaspoon
salt
-
⅛–¼
teaspoon
cayenne pepper (optional)
The Garnishes
-
1
one
orange (juice and zest)
-
2
cups
Italian parsley or 1 cup fresh mint
-
½–1
cup
pomegranate seeds
-
½–1
cup
slivered almonds (toasted)
Instructions
- Soak the basmati rice in a bowl of water while preparing the other ingredients.
- Heat olive oil in a large Dutch oven over medium heat and sauté the sliced onion until tender.
- Add the raisins, cinnamon sticks, spices, and salt to the pan and toast for 1 minute.
- Stir in the drained rice and add water or broth, bringing it to a boil.
- Cover the pot, reduce heat to a simmer, and cook until the rice is tender and water is absorbed (about 40 minutes for brown rice, 20 minutes for white rice).
- Turn off the heat and let the rice sit covered for 10 minutes.
- Fluff the rice with a fork and mix in orange juice, zest, and adjust seasoning with salt, pepper, and cayenne as desired.
- Stir in most of the parsley, pomegranate seeds, and toasted almonds, reserving some for garnish.
- Serve warm or chilled, garnished with remaining parsley, pomegranate seeds, and almonds.
Nutrition Facts (estimated)
Servings
8 cups
Calories
217
Total fat
4.9g
Total carbohydrates
39.8g
Total protein
4g
Sodium
298mg
Cholesterol
0mg
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