Moroccan Rice Pilaf

READY IN: 45mins
SERVES: 6
YIELD: 3 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 2 tablespoons with olive oil in a medium saucepan.
  • Saute onion until soft.
  • Add garlic and chili and saute.
  • Season with salt and pepper.
  • Add rice and saute until slightly toasted.
  • Meanwhile heat chicken broth in microwave or other pot on stove.
  • Add saffron crushing slightly to broth and let steep.
  • When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
  • Add broth and stir to combine.
  • Bring to boil, cover and reduce to simmer.
  • After 10 minutes add the almonds, chopped dried fruits and ginger.
  • Allow to cook another 10 minutes.
  • Add remaining butter and chopped herbs.
  • Cover pot, remove from heat, and leave covered for 10 minutes.
  • Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.
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