Moroccan Rice Pilaf Recipes

MOROCCAN RICE PILAF

Steps:

• Preheat Oven to 375°. Lightly oil a shallow baking dish (1 1/2 quart)
• In a large pan heat the pan to medium high, add olive oil and swirl to coat the pan. Then add the almonds, carrots and onions and cook until caramelized. About 5 minutes.
• Add the cinnamon and stir for 1 minute. Add rice and toast until translucent about 1 minute.
• Stir in broth, salt, orange juice, zest, cranberries and cayenne pepper. Bring to a boil and boil for 2 minutes. Then remove from the heat.
• Transfer the mixture to the prepared baking dish and bake uncovered about 45 -55 minutes until all the liquid has been absorbed. Sprinkle with chives garnish and serve.
• This rice is also fantastic server warm, or at room temperature. You can make this the day ahead and warm in the oven if you wish.

MOROCCAN RICE (PILAF)

Steps:

• Saute: Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
• Simmer: Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 5 - 10 minutes.
• Rest: Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.

MOROCCAN RICE PILAF

Steps:

• 1. Melt butter on medium-low heat in a small ovenproof pot. Stir in onions, and cook for 3 to 4 minutes or until onions are translucent (but not browned or caramelized).
• 2. Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
• 3. Stir in stock and dried fruit. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot, reduce heat to low, and let simmer 15 to 18 minutes or until rice is light and fluffy and has absorbed nearly all of the liquid.
• 4. Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.

MOROCCAN RICE PILAF

Steps:

• 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.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

MOROCCAN PILAF

Steps:

• Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
• Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
• Add the rice and cook, stirring, until translucent, about 1 minute.
• Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
• Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy!

MOROCCAN PILAF

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow 1 1/2 quart ovenproof casserole.
• In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
• Add the rice and cook, stirring,until translucent, 1 minute.
• Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
• Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
• Garnish with chives and serve.

MOROCCAN RICE PILAF WITH SAFFRON

Steps:

• 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.