Moroccan Pilaf

mersaydees's Note:

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."

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1⁄3; cup whole almond , blanched
• 1 small onion , chopped
• 1 carrot , peeled and cut into 1/4-inch dice
• ½ teaspoon ground cinnamon
• 1 cup long-grain rice
• 3 cups chicken stock
• 1⁄3; cup dried currant
• 1 orange, zest of , minced
• ¼ teaspoon cayenne pepper
• 1 ½ tablespoons fresh chives , snipped

Directions:

1. Preheat oven to 375 degrees F.
2. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
3. 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.
4. Add the rice and cook, stirring,until translucent, 1 minute.
5. Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
6. Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
7. Garnish with chives and serve.

Reviews

[K9 Owned]

I just LOVED this rice!!! I used Basmati rice and whole raw almonds that I toasted. My oranges were the size of grapefruits so I used the peel from 1/2 of an orange. Next time (there will be many, many times) I will reduced the orange zest as I found that it dominated the dish. I had intended to scale it back for two but went ahead with the entire quantity. I am so glad I did because I could not quit eating this rice. I had it for lunch, for snacks and for dinner again the following day. Thank you so much for my new favorite rice dish! Made on behalf of the Looney Spoon Phoodies ~ ZWT6

[Dienia B.]

ok i made this puppy in rice cooker grated carrots and used 2 green onions and raisins really easy no fuss only 1/2 tablespoon oil though

[Kiwi Kathy]

Nice, quick & easy recipe. I used whole almonds with skins on because I couldn't be bothered skinning them, other wise faithfully followed the recipe. Next time I will add additional salt as I felt it needed more. Maybe my chicken stock was not quite salty enough. Had it as a main course with steamed cauliflower on the side. Well worth making. Made for Aussie / Kiwi Recipe swap # 27