Moroccan Rice

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
•  salt
•  fresh goround pepper, to your taste

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.