Prep 20 mins
Cook 40 mins
Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, "The North African flavorings will make this pilaf the star of a meal."
- 2 tablespoons olive oil
- 1⁄3 cup whole almond, blanched
- 1 small onion, chopped
- 1 carrot, peeled and cut into 1/4-inch dice
- 1⁄2 teaspoon ground cinnamon
- 1 cup long-grain rice
- 3 cups chicken stock
- 1⁄3 cup dried currant
- 1 orange, zest of, minced
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 tablespoons fresh chives, snipped
- Preheat oven to 375 degrees F.
- Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
- Add the rice and cook, stirring,until translucent, 1 minute.
- Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
- Garnish with chives and serve.
This is probably the best rice dish I have ever made! I made this for a group of friends and they all raved about it. I only used half an orange zest as mentioned below in other comments but i think i could have used the whole orange. I made the rest of it the same as the recipe and don't think anything else needed changing.
This is one of the best rice recipes on this site! I could have just eaten this as my meal. I decreased the orange zest as K9 Owned recommended because I think any kind of zest can over power the dish; I used half of a medium orange for the zest. I put a litte less than a 1/2 tsp of cinnamon because I am not a big fan of cinnamon. I served this with Tuna Skewers With Moroccan Spices and Chermoula but the rice was the winning dish for me. Made for ZWT9 for the Gourment Goddesses July 2013.
Yum, this is delicious! We loved the use of fruits and the almonds - so flavorful! Thanks for sharing. ZWT9