Total Time
25mins
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

Ingredients Nutrition

Directions

  1. Rinse rice under cold water until water runs clear; drain.
  2. Place rice in a microwave-safe rice cooker or bowl.
  3. Add enough stock until it covers the rice by 2cm.
  4. Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
  5. Cook on Medium/500watts/50% for a further 7 minutes.
  6. Remove from microwave and set aside.
  7. Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
  8. Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
  9. Add raisins, orange rind and juice.
  10. Cook on high for 1 minute.
  11. Add the nut mixture and coriander to the rice and stir gently to combine.
  12. Taste and season with salt and pepper.
Most Helpful

5 5

This is a wonderful recipe! It was the perfect compliment to Pam-I-Am's Grilled Moroccan Chicken Grilled Moroccan Chicken. Thanks for sharing!

5 5

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.

3 5