Ingredients
-
2
-
2
-
2
-
1
-
2
-
1 - 2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
1
Directions
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 about com/od/saladsandsidedishes/r/Mor_rice_pilaf htm, This turned out really well – I didn’t have any peas so there was none in my dish, and used about 1/2 cup of raisins as well I added the fresh coriander after the rice was cooked Great seasoning profile, and I’ll definitely make this one again , This was very good I also added 1/4 cup of raisins to it also and a small handful of slivered almonds Yum
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Steps
|
1
Done
|
In a Sauce Pan, Heat the Stock Almost to Boiling. |
|
2
Done
|
Meanwhile, Mix the Remaining Ingredients (except the Saffron) in a Very Large Skillet or Shallow Stock Pot. |
|
3
Done
|
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. |
|
4
Done
|
Add the Stock and Saffron to the Rice, Stirring Only Once. Bring the Stock to a Simmer, and Taste For Salt. |
|
5
Done
|
Adjust the Seasoning If Desired. |
|
6
Done
|
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. |
|
7
Done
|
Fluff the Rice With a Fork, and Serve. |
