SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS
Steps:
- Gather the ingredients.
- Heat the broth to nearly boiling, then hold warm over low heat.
- In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
- Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
- Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.
Nutrition Facts : Calories 191 kcal, Carbohydrate 28 g, Cholesterol 3 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 4 as a main dish., UnsaturatedFat 0 g
MOROCCAN RICE SALAD (GLUTEN-FREE)
A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice
Provided by Jubes
Categories Moroccan
Time 55m
Yield 1 rice salad for 6 serves, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice and drain well . (Follow the directions on the package for cooking).
- Place warm rice in a large bowl and add all remaining ingredients, except for the oil. Season to taste with salt and pepper.
- Toss to combine, adding just enough oil to moisten rice.
- Serve salad warm or at room temperature.
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
Provided by Latchy
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse rice under cold water until water runs clear; drain.
- Place rice in a microwave-safe rice cooker or bowl.
- Add enough stock until it covers the rice by 2cm.
- Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
- Cook on Medium/500watts/50% for a further 7 minutes.
- Remove from microwave and set aside.
- Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
- Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
- Add raisins, orange rind and juice.
- Cook on high for 1 minute.
- Add the nut mixture and coriander to the rice and stir gently to combine.
- Taste and season with salt and pepper.
MOROCCAN RICE SALAD
Make and share this Moroccan Rice Salad recipe from Food.com.
Provided by Dancer
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, whisk together yogurt, oil, sugar and curry powder.
- Stir in rice, apples, green onions, raisins and chives and mix well.
- Season to taste with salt and pepper.
- Let stand 20 minutes or until flavors blend.
- Serve over lettuce.
SPICY MOROCCAN RICE
Spice up plain old chicken with a taste of the exotic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
- Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
Nutrition Facts : Calories 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium
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