Moroccan Turmeric Rice Recipes

MOROCCAN SPICED LAMB

Steps:

• Warm a medium skillet and add oil and onions and sauté for about 5 minutes.
• Add cumin, coriander, cinnamon and stir well.
• Add ground lamb (or the equivalent of about two cups of protein of choice), apricots, chili flakes and salt. Stir well allowing meat to brown and cook through. Be mindful not to overcook.
• You may wish to drain the excess liquid, however I prefer to keep it in and spoon it over the rice when I serve for extra flavour.
• Serve with approximately a half cup each of turmeric rice and tomatoes, and a 1/4 cup dollop of hummus.

MOROCCAN RICE

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.

MOROCCAN TURMERIC RICE

Steps:

• * Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• * Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• * Sprinkle with parsley, if using, and serve warm.

MOROCCAN CHICKPEA BOWL WITH TURMERIC RICE RECIPE

Steps:

• In a rice cooker or on the stovetop, combine the rice, turmeric powder and water, and cook according to the manufacturer's directions. Let the rice stand, covered, for 10 minutes after cooking, then fluff with a fork before using with the recipe.
• Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion and saute for 5 minutes, until softened. Add the garlic and saute for a minute longer.
• Stir in the harissa, ginger, cinnamon, diced tomatoes, and add 1 teaspoon of salt, and ½ teaspoon ground black pepper. Cook for a minute longer.
• Add the water, lemon juice, sweet potatoes, carrots, zucchini, goji berries and apricots. Bring to a boil over high heat, then cover and reduce heat to low. Cook 30 minutes or until vegetables are tender.
• Stir in the garbanzo beans, olives and ¼ cup cilantro. Cover and cook for 5 minutes longer. Adjust seasonings if desired, then remove from heat and cover until ready to use.
• When ready to serve, spoon turmeric rice into a serving bowl and spoon the Moroccan medley generously on top. Finish with as much coconut yogurt as desired, and sprinkle with additional cilantro.