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Moroccan Rice Pilaf

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Ingredients

Adjust Servings:
1 teaspoon unsalted butter
1/2 cup finely chopped onion
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 cup white basmati rice
1 1/2 cups water or 1 1/2 cups vegetable stock
fresh ground black pepper, to taste
1/4 cup sliced almonds
1/4 cup raisins

Nutritional information

168.4
Calories
33 g
Calories From Fat
3.7 g
Total Fat
0.8 g
Saturated Fat
1.7 mg
Cholesterol
5.3 mg
Sodium
31.1 g
Carbs
2.1 g
Dietary Fiber
4.7 g
Sugars
3.7 g
Protein
115 g
Serving Size

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Moroccan Rice Pilaf

Features:
    Cuisine:

    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 pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 pilaf(pulao) 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

    1
    Done

    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.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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