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Moroccan Rice Pilaf

Course Side Dish
Author New School of Cooking

Ingredients

  • 2 tablespoon olive oil
  • 1/3 cup blanched slivered almonds
  • 1 small onion chopped
  • 1 carrot peeled and cut into ¼ inch dice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup long grain rice
  • 3 cups chicken stock
  • 1/3 cup dried tart cherries
  • minced zest of 1 orange
  • ¼ teaspoon cayenne pepper
  • 1 ½ tablespoons snipped fresh chives

Instructions

  1. Preheat oven to 375 degrees. Lightly oil a shallow 1½ quart casserole dish.
  2. Heat the oil in a large skillet, and sauté the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, cinnamon and salt. Cook 3 minutes.
  3. Add the rice and cook, stirring, until translucent.
  4. Stir in the stock, cherries, orange zest and cayenne pepper. Bring to a boil. Remove from heat.
  5. Transfer mixture to the prepared casserole and bake, uncovered until the liquid has been absorbed and rice is tender, about 45 minutes. Sprinkle with chives and serve.

Recipe Notes

Cook time: 45 mins - Serves 6