1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 servings 291g Recipe makes 4 servings) The following items or measurements are not included below: 1 oranges, zest of
Calories 377
Calories from Fat 137		(36%)
Amount Per Serving		%DV
	Total Fat 15.3g	23%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 588mg		24%
Potassium 533mg		15%
Total Carbohydrate 51.2g		17%
	Dietary Fiber 4.7g	18%
	Sugars 11.0g
Protein 10.7g		21%
how is this calculated?

people who like this recipe also like:

Cocoa Honey Cake

By: PanNan

Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

By: KITTENCAL

Indian Cucumber Salad

By: *Parsley*

Sesame Rice

By: Sharon123

Devonshire Potato Mushroom Pie

By: Brenda.

Moroccan Pilaf

Recipe #136997 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 11, 2005

The North African flavorings will make this pilaf the star of a meal.

4 -6 servings (change servings and units)

Ingredients

2 tablespoons olive oil
1/3 cup whole almond, blanched
1 small onion, chopped
1 carrot, peeled, cut into 1/4-inch pieces
1/2 teaspoon ground cinnamon
1 cup long grain brown rice (or white)
3 cups chicken broth (or stock)
1/3 cup dried currant (or raisins)
1 minced orange, zest of
1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh chives
salt
pepper

Directions

1
Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
2
Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
3
Add the rice and cook, stirring, until translucent, about 1 minute.
4
Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
5
Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: tunasushi

On Jun 20, 2006

This was quite nice.....But a bit bland for my family.....It needs sumthin to give it a kick...I served it with a side salad of tomatoes and cucumbers, because everyone ate it as a main dish...It is a lot like an Indian Biryani rice....Thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: djmastermum

On Sep 14, 2005

I made thiis with dinner tonight, and I didn't feel like rice, so I did everything the same, but substituted the rice for couscous. It was fantastic, even my fussy 6yo commented on how great it was, pointing out that the almonds were the best part. It was also ready faster using couscous! Thanks for sharing. Josie

1 person found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Jun 20, 2006

I normally cook with brown rice. The brown rice has a nutty texture that is missing from white. When I saw this recipe, I knew I needed to give it a try. It has a nice combination of flavors that blends together very well. I served this as a side to Pan Seared Moroccan Salmon recipe 158351.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1118172

On Jan 8, 2009

My friend make this on New Years Eve with spinach souffle and Roast Lamb. It is wonderful! I came home and made it again from the recipe she gave me and it was just as good. Well worth it!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews