Moroccan Rice Recipes

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MOROCCAN RICE PILAF



Moroccan Rice Pilaf image

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!

Provided by Charishma_Ramchanda

Categories     Long Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°F.
  • Melt butter on medium-low heat in a small ovenproof pot.
  • Fold in onions and stir well.
  • Cook for 3-4 minutes until onions turn translucent but are not browned.
  • Add cumin, cayenne pepper, paprika and rice.
  • Stir well so that the rice is evenly coated with butter.
  • Cook for 3-4 minutes.
  • Stir in stock and raisins.
  • Bring to a boil on high heat.
  • Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
  • Fold in salt, pepper and almonds before fluffing with a fork and serving.
  • Enjoy!

MOROCCAN RICE (PILAF)



Moroccan rice (pilaf) image

This Moroccan pilaf is simple to make but turns out delicious every time. Basmati rice is cooked with raisins, dried fruit and spices for an unforgettable experience! Suitable for a vegan, vegetarian and gluten-free diet.

Provided by The Hungry Bites

Categories     Appetizer     Side Dish

Time 35m

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon cumin
1/4 teaspoon allspice
1/8 teaspoon ground cloves (or 2-3 whole cloves)
1/4 teaspoon cardamom (or 5-6 cardamom pods)
1 stick cinnamon
2 bay leaves
Salt and pepper to taste
2 cups Basmati rice
3 cups vegetable stock or water (you can also use chicken stock if you're not vegan)
1/4 teaspoon saffron
3 dates, finely chopped
3 dried apricots, finely chopped
1/4 cup raisins, chopped
1/4 cup roasted almonds, crashed

Steps:

  • Saute: Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
  • Simmer: Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 5 - 10 minutes.
  • Rest: Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.

Nutrition Facts : Calories 336 kcal, ServingSize 1 serving

SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS



Spicy Moroccan Rice with Tomatoes and Peppers image

Easy to make and versatile, this spicy, saucy rice makes a piquant vegetarian entree or side. Add chicken or meat for a heartier presentation.

Provided by Christine Benlafquih

Categories     Entree     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 19

1 cup uncooked medium or long grain rice
2 tablespoons olive oil, or a little more if desired
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1/2 yellow pepper, coarsely chopped
1/2 red pepper, coarsely chopped
3 or more cloves of garlic, pressed or very finely chopped
1 large tomato, peeled, seeded and chopped
1 large tomato, grated
2 1/3 cups chicken, beef or vegetable broth
1 to 2 tablespoons tomato paste
2 to 3 tablespoons chopped cilantro or parsley
1/2 teaspoon salt, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper and/or black pepper
1/4 teaspoon turmeric
pinch of saffron threads (optional)
1 small cinnamon stick (optional)

Steps:

  • Gather the ingredients.
  • Heat the broth to nearly boiling, then hold warm over low heat.
  • In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
  • Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
  • Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.

Nutrition Facts : Calories 191 kcal, Carbohydrate 28 g, Cholesterol 3 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 4 as a main dish., UnsaturatedFat 0 g

MOROCCAN RICE PUDDING



Moroccan Rice Pudding image

For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.

Provided by Amanda Hesser

Categories     easy, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 11

2/3 cup whole blanched almonds
2 1/4 cups medium- or small-grain rice
1/2 cup powdered sugar, more to taste
2 3-inch sticks cinnamon
1/3 cup butter
1/2 teaspoon coarse salt
3/4 teaspoon almond extract
2 quarts milk
1/3 cup ground pistachios (optional, for garnish)
1/3 cup shredded unsweetened coconut (optional, for garnish)
1/3 cup orange flower water (optional)

Steps:

  • Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
  • Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
  • Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
  • Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 14 grams, TransFat 0 grams

SPICY MOROCCAN RICE



Spicy Moroccan rice image

Spice up plain old chicken with a taste of the exotic

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

4 skinless chicken breasts , diced
1 tbsp Moroccan spice seasoning
1 onion , finely sliced
50g butter
300g rice
12 dried apricots , halved
chicken stock cube
410g can chickpeas , drained and rinsed
15g pack flatleaf parsley , chopped

Steps:

  • Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
  • Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
  • Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

Nutrition Facts : Calories 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium

MOROCCAN RICE



Moroccan Rice image

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

200 g basmati rice
500 -750 ml chicken stock
2 tablespoons olive oil
1 yellow onion, halved and finely chopped
65 g slivered almonds
80 g pine nuts, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 pinch chili powder (your taste)
65 g raisins
1 orange, rind cut into very thin strips, juiced
1/3 cup loosely packed coarsely chopped fresh coriander
salt
fresh goround pepper, to your taste

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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