Moroccan Pilaf Food

MOROCCAN ROASTED VEGETABLE PILAF WITH CHICKPEAS

Steps:

• Preheat the oven to 450.
• In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots. Mix in ½ tsp salt. Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
• Bring broth to a boil in a medium saucepan. Stir in the bulgur and ½ tsp salt. Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked. Let stand covered for 5 minutes before fluffing. Stir in the chickpeas.
• For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat. Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown. Add in the almonds and currants. Cook for two minutes. Stir in the cinnamon and cook for 30 seconds. Stir in the honey and remove from the heat.
• Distribute the bulgur among the serving dishes. Top with the roasted vegetables and then the onion topping.

MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a sauce pan, heat the stock almost to boiling and hold warm.
• Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
• While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
• 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 color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as 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.
• Fluff the rice with a fork, and serve.
• Enjoy.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

MOROCCAN PILAF

Steps:

• 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!

MOROCCAN COUSCOUS PILAF

Steps:

• Place squash in a vegetable steaming basket over boiling water.
• Cover and steam until tender, about 5 minutes.
• Set aside.
• Spray a large saucepan with cooking spray and set the pan over medium heat.
• Add bell peppers and onions and cook, stirring, for 3 minutes.
• Add all seasonings/spices and stir to coat the vegetables.
• Add couscous and cook for 2 minutes.
• Remove the pan from the heat.
• Add boiling water to the pan.
• Cover and set aside for 7 minutes to steam.
• Fluff gently with a fork and add steamed squash, chickpeas and parsley.
• Toss to mix, serve warm.

MOROCCAN VEGETABLE PILAF

Steps:

• Heat the oil in a pan
• Add the cinnamon stick and allow to infuse for two minutes
• Add the vegetables, season with salt and pepper and cook for 10 minutes until soft
• Add the Tilda Steamed Basmati rice, chickpeas, lemon and sultanas
• Cook on a medium heat for around 5 minutes until heated through
• Add the chopped parsley and fluff the rice with a fork
• Transfer to a serving dish, scatter over the flaked almonds, add dollops of Greek yoghurt and drizzle over the harissa paste

MOROCCAN RICE (PILAF)

Steps:

• Saute: Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
• Simmer: Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 5 - 10 minutes.
• Rest: Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.

MOROCCAN RICE PILAF WITH SAFFRON

Steps:

• In a sauce pan, heat the stock almost to boiling.
• Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
• 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 color.
• Add the stock and saffron to the rice, stirring only 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.
• Fluff the rice with a fork, and serve.

GLUTEN FREE MOROCCAN MILLET & BUTTERNUT SQUASH PILAF RECIPE

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Toss the squash with 1 tablespoon of oil and a generous pinch of salt and pepper. Spread onto the baking sheet in an even layer. Roast for about 30 minutes or until tender and brown in spots.
• Meanwhile, heat the remaining tablespoon of oil in a medium pot over medium-low heat. Add the onion, garlic, and mustard seeds. Cook, stirring often, until the onion is soft and translucent, 3-5 minutes. Add the cumin, curry powder, and millet. Stir for 1 minute. Add the water. Increase the heat to high and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and the millet is fluffy, about 25-30 minutes.
• Using a fork, fluff up the millet and mix in the currants, olives, and parsley. Gently stir in the squash and season the pilaf, to taste, with salt and pepper before serving.

MOROCCAN PILAF

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow 1 1/2 quart ovenproof casserole.
• In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
• Add the rice and cook, stirring,until translucent, 1 minute.
• Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from 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.
• Garnish with chives and serve.

MOROCCAN RICE PILAF

Steps:

• Preheat Oven to 375°. Lightly oil a shallow baking dish (1 1/2 quart)
• In a large pan heat the pan to medium high, add olive oil and swirl to coat the pan. Then add the almonds, carrots and onions and cook until caramelized. About 5 minutes.
• Add the cinnamon and stir for 1 minute. Add rice and toast until translucent about 1 minute.
• Stir in broth, salt, orange juice, zest, cranberries and cayenne pepper. Bring to a boil and boil for 2 minutes. Then remove from the heat.
• Transfer the mixture to the prepared baking dish and bake uncovered about 45 -55 minutes until all the liquid has been absorbed. Sprinkle with chives garnish and serve.
• This rice is also fantastic server warm, or at room temperature. You can make this the day ahead and warm in the oven if you wish.

MOROCCAN LAMB PILAF

Steps:

• 1. Brown the lamb in a dash oil in a hot frying pan. This is best done in two batches. Set aside.
• 2. Add the onion, garlic and ginger and pan fry until tender, but not brown. Stir in Wattie's Moroccan Style Tomatoes, chicken stock and lamb to the sauce, cover and simmer gently 15-20 minutes. Stir in the coriander just before serving. Season if wished.
• Fragrant Rice
• 3. Heat a dash oil in a large lidded saucepan and cook the onion until just starting to colour. Add basmati rice and stir for 1 minute. Stir in the hot chicken stock, with turmeric or saffron and raisins.
• 4. Cover and simmer for about 10 minutes. Remove from the heat and stand 5 minutes withoutlifting the lid. Scatter with toasted almonds.

MOROCCAN RICE PILAF

Steps:

• 1. Melt butter on medium-low heat in a small ovenproof pot. Stir in onions, and cook for 3 to 4 minutes or until onions are translucent (but not browned or caramelized).
• 2. Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
• 3. Stir in stock and dried fruit. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot, reduce heat to low, and let simmer 15 to 18 minutes or until rice is light and fluffy and has absorbed nearly all of the liquid.
• 4. Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.

MOROCCAN QUINOA PILAF

Steps:

• Melt 2 tablespoons of butter plus 1 tablespoon oil in a medium saucepan over medium to medium-low heat. Add onions, garlic and a pinch of salt and saute until soft and tender, about 4 to 5 minutes.
• Increase the heat to high and add in the raisins and Ras el Hanout. Pour in the water and chicken broth, and add in the rinsed quinoa. Bring to a boil, cover and reduce heat to low. Simmer the quinoa for 12 minutes. Remove the pan from the heat and let stand (covered) for 5 minutes before fluffing with a fork.
• Add the warm quinoa (and any liquids leftover in the pan) to a large bowl. Add in the cabbage, carrots, garbanzo beans and tear the fresh mint leaves. Toss the ingredients together, taste and season with more kosher salt if desired.
• Transfer the warm pilaf to a serving dish, sprinkle with chopped pistachios and extra mint leaves and serve immediately.

MOROCCAN PILAF

Steps:

• Preheat the oven to 375 degrees. Lightly oil a 1 1/2-quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-05-1996 Recipe by: Emeril Lagasse