Prep 10 mins
Cook 15 mins
I haven't made this it comes from a Good Taste magazine. Putting it here as I want to try it myself. I would say it would go well with char grilled lamb cutlets
- 200 g basmati rice
- 500 -750 ml chicken stock
- 2 tablespoons olive oil
- 1 yellow onion, halved and finely chopped
- 65 g slivered almonds
- 80 g pine nuts, chopped
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground cinnamon
- 1 pinch chili powder (your taste)
- 65 g raisins
- 1 orange, rind cut into very thin strips, juiced
- 1⁄3 cup loosely packed coarsely chopped fresh coriander
- fresh goround pepper, to your taste
- 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.
This is a wonderful recipe! It was the perfect compliment to Pam-I-Am's Grilled Moroccan Chicken Recipe #120343. Thanks for sharing!
Very good, beautiful color. Actually quite mild in flavor. Next time I will add more cumin. I made the rice the conventional stove-top way with a 2:1 water-to-rice ratio. I haven't made rice in the microwave before, and didn't want to take chances. I made it without the pine nuts, almonds, and the raisins because I didn't have any available. I can see how it would benefit by the sweetness of the raisins and the texture of the nuts. When I make it again, I may also experiment with other mixtures of dried fruits, including dates and apricots.
This recipe needs to be thoroughly revised. Leave out the orange rinde, or maybe only use mthe zest of an orange. 750ml of stock for the 200gm of rice is about double of what you need. It would also work better if you cook the spices in a saucepan with the oil.