Recipe by COOKGIRl
A Morrocan-inspired rice dish from the The Classic Mediterranean cookbook, with a few minor changes. This would probably taste good, too with basmati substituted for the regular white rice. Update: per the excellent suggestion of our dear Rita L, I subbed water for the broth in the original recipe. Thanks, Reets! cg
Top Review by UmmBinat
Delicious. I used white Basmati rice and agree water is good in this one. I used sea salt to taste and omitted the hazelnuts as I didn't have any on hand and was serving it with a dish that contained blanched toasted sliced almonds anyway. Sadly I had to use the bright orange dried apricots but don't recommend them (ie. use unsulphured). I used brown raisins but both kinds would work. I would make this again and would like to try it with the hazelnuts and yellow raisins next time. Made for NA*ME Tag!
- 1 1⁄2 cups long grain rice
- 4 tablespoons butter
- 1 pinch saffron thread
- 4 cups water
- 1⁄2 teaspoon salt, to taste
- 1⁄4 cup pine nuts
- 1⁄4 cup hazelnuts (filberts)
- 1⁄4 cup unsulphured dried apricot, cut into pieces
- 1⁄4 cup unsulphured raisins
Directions See How It's Made
- Rinse the rice until the water runs clear. Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
- Melt 3 tablespoons of the butter in a pot over medium heat. Stir in the rice and saffron.
- Pour 4 cups water into the pot along with the salt. Bring to a rapid boil; boiling for 2 minutes. Turn heat down to a simmer and cover pan.
- Cook the rice for 20 minutes or until the grains are tender and no liquid remains.
- Take the pot off the heat and cover the lid with a clean cotton dish towel. Allow to stand 10 minutes.
- In a sautè pan melt the remaining 1 tablespoon of butter over medium heat. Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned. Add the dried fruit and cook 1 minute longer, until warmed through.
- Stir the nut/fruit mixture into the rice and transfer to a platter. Serve hot.