Moroccan Pilaf Recipe #136997
The North African flavorings will make this pilaf the star of a meal.
by Sharon123
1¼ hours | 15 min prep
4 -6 servings
- 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
- Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- 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.
- Add the rice and cook, stirring, until translucent, about 1 minute.
- Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
- 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!
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5 stars