Ingredients
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1
-
1/2
-
1
-
1
-
1/2
-
1
-
1 1/2
-
-
1/4
-
1/4
-
-
-
-
-
Directions
Moroccan Rice Pilaf, The word pilaf is enough to send me right to the dining table with a mouth that can’t wait any longer to begin my meal. This is a wonderful pilafpulao from the Thursday magazine dated August 10-16’06. Enjoy!, Spicy, but super yummy! If I were to make this for guests who did not care for spicy food I would cut the cayenne in half. used 1 and 3/4 cup chicken broth when I made this recipe I always use 1 3/4 cup liquid when I cook with basmati rice and it always turns out perfect!. I also rinsed the rice thoroughly till the water was clear before adding it to the pan. Rinsing first and then toasting it in the pan prior to adding liquid really make for a more fluffy rice. I did add ~1/4 tsp cinnamon with the other spices for some warmth. I didn’t have currants and instead used golden raisins. The crunch of the almonds and sweetness of the raisins really elevated the rice and made for a delicious contrast between nutty, spicy and sweet. We eat a lot of rice in our house and my husband the entire night was raving how much he loved it!
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Steps
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1
Done
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Preheat Oven to 350f. |
|
2
Done
|
Melt Butter on Medium-Low Heat in a Small Ovenproof Pot. |
|
3
Done
|
Fold in Onions and Stir Well. |
|
4
Done
|
Cook For 3-4 Minutes Until Onions Turn Translucent but Are not Browned. |
|
5
Done
|
Add Cumin, Cayenne Pepper, Paprika and Rice. |
|
6
Done
|
Stir Well So That the Rice Is Evenly Coated With Butter. |
|
7
Done
|
Cook For 3-4 Minutes. |
|
8
Done
|
Stir in Stock and Raisins. |
|
9
Done
|
Bring to a Boil on High Heat. |
|
10
Done
|
Once the Stock Comes to a Boil, Cover the Pot and Let the Pilaf Cook in the Oven For 18 Minutes. |
