MOROCCAN VEGETABLE PILAF
For a light and flavoursome, Middle-Eastern inspired dish, try this Moroccan style vegetable pilaf. It's full of feel good, fresh ingredients and perfect for eating al fresco!
Provided by Chris Baber
Categories Dinner, Moroccan, 16 - 30 Minutes, Easy, Vegetarian
Time 30m
Yield Serves 4
Number Of Ingredients 16
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
The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
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
Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, "The North African flavorings will make this pilaf the star of a meal."
Provided by mersaydees
Categories Long Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410.4, Fat 15.2, SaturatedFat 2.1, Cholesterol 5.4, Sodium 272.2, Carbohydrate 58.3, Fiber 3.8, Sugar 12.9, Protein 11.2
MOROCCAN RICE PILAF WITH SAFFRON
This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15
MOROCCAN COUSCOUS PILAF
This was the healthy recipe of the day on my "MyYahoo" page. Sounds tasty! ..."Hearty enough to serve as a main course or a substantial side dish."
Provided by MackinacBride
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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 PILAF
Make and share this Moroccan Pilaf recipe from Food.com.
Provided by Sharon123
Categories Brown Rice
Time 1h10m
Yield 4-6
Number Of Ingredients 13
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!
Nutrition Facts : Calories 377.3, Fat 15.2, SaturatedFat 2, Sodium 575.8, Carbohydrate 51.4, Fiber 4.8, Sugar 11, Protein 10.8
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