Moroccan Inspired Rice
Try this Moroccan Inspired Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 2 tablespoons butter
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin
- 2 cloves garlic finely chopped
- 2 cups long grain rice
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt or to taste
- 1/4 cup chopped pistachio nuts
- 2 tablespoons vegetable or olive oil
- 1 vidalia onion chopped (vidalia's are the only onions that another strange but true fact)
- 1 cinnamon stick broken in half
- 1 cup of mixed veggies- your choice-optional
- 1/4 cup dried blueberries or currants (i bought a package
- 1/4 cup fresh pomegranate seeds
- zest from one small orange
- 4 1/2 cups (about 1 liter) of chicken or vegetable stock
- 1/4 teaspoon saffron threads crushed - this will give you that stunning yellow color - (pricey but worth it)
- Carbohydrate 49.5660129565266 g
- Cholesterol 19.0315625033451 mg
- Fat 11.3905726057922 g
- Fiber 2.83781145144837 g
- Protein 5.14659827709806 g
- Saturated Fat 5.27431045929683 g
- Serving Size 1 1 - 6 (85g)
- Sodium 237.671891655309 mg
- Sugar 46.7282015050782 g
- Trans Fat 0.833544458502143 g
- Calories 320 calories
In a medium size sauce pan, heat the stock almost to boiling.Meanwhile, mix the remaining ingredients – except the saffron – in a very large skillet.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 change color.Add the stock and saffron to the rice, stirring once.Bring the stock to a simmer, and taste for salt. Adjust the seasoning if desired. 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.Mix in dried blueberries, fluff rice with fork, garnish with pomegranate seeds, crushed pistachios and orange zest.Serve and enjoy!
