Ingredients
-
2
-
1/3
-
1
-
1
-
1/2
-
1
-
3
-
1/3
-
1
-
1/4
-
1 1/2
-
-
-
-
Directions
Moroccan Pilaf, Based on a recipe from Sheila Lukins cookbook, The New Basics She says of this recipe, The North African flavorings will make this pilaf the star of a meal , This is probably the best rice dish I have ever made! I made this for a group of friends and they all raved about it I only used half an orange zest as mentioned below in other comments but i think i could have used the whole orange I made the rest of it the same as the recipe and don’t think anything else needed changing , This is one of the best rice recipes on this site! I could have just eaten this as my meal I decreased the orange zest as K9 Owned recommended because I think any kind of zest can over power the dish; used half of a medium orange for the zest I put a litte less than a 1/2 tsp of cinnamon because I am not a big fan of cinnamon I served this with Recipe #502993 but the rice was the winning dish for me Made for ZWT9 for the Gourment Goddesses July 2013
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
Lightly Oil a Shallow 1 1/2 Quart Ovenproof Casserole. |
|
3
Done
|
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. |
|
4
Done
|
Add the Rice and Cook, Stirring,Until Translucent, 1 Minute. |
|
5
Done
|
Stir in the Stock, Currants, Orange Zest, and Cayenne Pepper. Bring to Boil; Remove from Heat. |
|
6
Done
|
Transfer the Mixture to the Prepared Casserole and Bake, Uncovered, Until the Liquid Has Been Absorbed and the Rice Is Tender, About 45 Minutes. |
|
7
Done
|
Garnish With Chives and Serve. |
