NOURISHING ONE POT SIMPLE MOROCCAN SAFFRON RICE PILAF
This simple Moroccan saffron rice pilaf is a one pot rice wonder. Nutty and nourishing brown rice, cooked with saffron and ginger and tossed with Moroccan spices and mixed dried fruit and nuts. Simple enough for weeknights and hearty enough to be dinner on it's own.
Provided by Debs
Time 30m
Number Of Ingredients 17
Steps:
- Bloom the saffron strands in 1/4 cup of boiling water. Set aside for about 10 minutes.
- Heat the Tablespoon of oil in a medium saucepan over a medium heat. Add the garlic and onion and sweat until they're soft and translucent.
- Add the brown rice, the saffron water and the remaining 1 1/4 cup water. Bring to the boil and cover with a lid. Turn the heat down to simmer and leave covered and simmering for 20 minutes.
- While the rice is cooking, use a dry non stick frying pan to toast the spice mix. Heat the pan over a medium heat and add the spices. Toast for about 4 minutes, until all the spices are starting to colour and are very fragrant. Blend the spices to a powder either in a spice grinder or with a mortar and pestle.
- Once the rice is cooked, mix through the spices and the dried fruit.
- Serve with pomegranate arils and micro greens.
Nutrition Facts : Calories 388 kcal, Carbohydrate 65 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Sodium 27 mg, Fiber 5 g, Sugar 21 g, ServingSize 1 serving
MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES
An easy, delicious recipe for rice pilaf with saffron and Moroccan spices. Offer it as a side, vegetarian entrée or as a bed for meat or poultry.
Provided by Christine Benlafquih
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- In a sauce pan, heat the stock almost to boiling and hold warm.
- Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
- While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart 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 as 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.
- Enjoy.
Nutrition Facts : Calories 388 kcal, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 4 to 6 as a side, UnsaturatedFat 0 g
MOROCCAN SAFFRON RICE
Make and share this Moroccan Saffron Rice recipe from Food.com.
Provided by Jostlori
Categories Long Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the rice in a sieve until the water runs clear, then drain well and set aside.
- Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
- Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
- Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
- Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.
Nutrition Facts : Calories 616.7, Fat 18.2, SaturatedFat 4.7, Cholesterol 11.4, Sodium 337, Carbohydrate 100.7, Fiber 3.2, Sugar 1.1, Protein 11
MOROCCAN RICE PILAF WITH SAFFRON
This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15
SAFFRON-CARDAMOM RICE
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Categories Nut Onion Rice Side Vegetarian Raisin Pine Nut Saffron Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool.
- Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.
MOROCCAN SAFFRON CHICKEN
You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm
Provided by Annacia
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a Dutch oven or heavy-bottomed pot.
- Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
- Do not add water, and be careful not to burn the chicken.
- Reduce the liquids until they are mostly oils.
- Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).
Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5
MOROCCAN CHICKEN ON SAFFRON RICE (WW)
I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
- Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
- Remove from heat; keep warm.
- Meanwhile, in large nonstick skillet, heat oil; add chicken.
- Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
- Remove chicken from skillet; set aside.
- In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
- Add tomatoes and broth; bring liquid to a boil.
- Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
- Return chicken to skillet; stir in orange sections.
- Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
- Spoon warm rice mixture onto serving platter.
- Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
- SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
- PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.
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.
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