Moroccan Rice Pilaf With Saffron

Name: Moroccan Rice Pilaf With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-8 serving(s)
Ingredients: 473.18 ml long grain rice; 29.58 ml butter; 29.58 ml olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 1-2 cinnamon stick; 2.46 ml salt (to taste); 2.46 ml ginger; 2.46 ml white pepper; 2.46 ml cumin; 2.46 ml turmeric; 59.14 ml fresh cilantro, chopped; 59.14 ml peas (fresh or frozen); 1 red bell pepper, finely chopped (or yellow bell pepper); 1 carrot, finely chopped; 1064.65 ml chicken stock or 1064.65 ml vegetable stock; 1.23 ml saffron thread, crushed

Submitted by Annacia

"This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm"

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photo by breezermom

Ready In:: 45mins
Ingredients:: 17
Serves:: 4

ingredients

473.18 ml long grain rice
29.58 ml butter
29.58 ml olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1-2 cinnamon stick
2.46 ml salt (to taste)
2.46 ml ginger
2.46 ml white pepper
2.46 ml cumin
2.46 ml turmeric
59.14 ml fresh cilantro, chopped
59.14 ml peas (fresh or frozen)
1 red bell pepper, finely chopped (or yellow bell pepper)
1 carrot, finely chopped
1064.65 ml chicken stock or 1064.65 ml vegetable stock
1.23 ml saffron thread, crushed

directions

In a sauce pan, heat the stock almost to boiling.
Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
Adjust the seasoning if desired.
Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
Fluff the rice with a fork, and serve.

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Reviews

This goes very well with Moroccan Chicken! I left out the peas, and baked @350 for 30 minutes after bringing broth to a boil with rice mixture. Rice turned out perfect! (I try to bake rice, because I always mess up stove top rice). I also added a pinch of red pepper.

daviddmoore
This turned out really well - I didn't have any peas so there was none in my dish, and I used about 1/2 cup of raisins as well. I added the fresh coriander after the rice was cooked. Great seasoning profile, and I'll definitely make this one again.

ortojason
This was very good. I also added 1/4 cup of raisins to it also and a small handful of slivered almonds. Yum

Dixie from Kansas
I made this to go with Recipe #414809 414809, Moroccan Saffron Chicken. I served this fabulous chicken on top of this rice, and it was absolutely wonderful. I have to admit, I am not a rice fan, so this is a wonderful success with me!! I could see eating this all on its on...amazing for me!! Thanks for sharing Annacia!

breezermom
Delicious rice, we really enjoyed this. I made it exactly as written except for using brown long grain rice, oil in place of butter and veg stock in place of chicken. I needed to add about 1/4 cup more broth due to using brown rice. It makes quite a large quantity so we'll be enjoying the leftovers today, and I bet the flavours will be even better. Thanks for sharing Annacia!

magpie diner