Moroccan Rice Salad Food

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

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 CHICKPEAS

Steps:

• In a medium-sized stock-pot, sauté the onion, carrot and celery in a ¼ cup of water until the onions become soft, about 5-7 minutes, stirring often with a wooden spoon. Add water as needed to prevent burning.
• Next, add the garlic and spices and continue to sauté for another 2 minutes, again stirring and adding water as needed to prevent burning.
• Add the chickpeas, diced tomatoes and salt and bring to a simmer. Partially cover and simmer on low-medium heat for 20 minutes. During this time the tomatoes will reduce and thicken. Stir occasionally to make sure the mix isn't sticking to the bottom of the pan.
• When most of the water has evaporated from the diced tomatoes, remove from heat, taste and reseason with salt and pepper.
• Divide among plates and serve with brown rice or quinoa.

MOROCCAN RICE SALAD (GLUTEN-FREE)

Steps:

• Cook rice and drain well . (Follow the directions on the package for cooking).
• Place warm rice in a large bowl and add all remaining ingredients, except for the oil. Season to taste with salt and pepper.
• Toss to combine, adding just enough oil to moisten rice.
• Serve salad warm or at room temperature.

MOROCCAN CARROT SALAD

Steps:

• Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

VIETNAMESE RICE-NOODLE SALAD

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS

Steps:

• Gather the ingredients.
• Heat the broth to nearly boiling, then hold warm over low heat.
• In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
• Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
• Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.

MOROCCAN RICE SALAD

Steps:

• In medium bowl, whisk together yogurt, oil, sugar and curry powder.
• Stir in rice, apples, green onions, raisins and chives and mix well.
• Season to taste with salt and pepper.
• Let stand 20 minutes or until flavors blend.
• Serve over lettuce.