Moroccan Rice
This pilaf, inundated with Moroccan spices, is an exotic side dish for a grilled steak or a roast chicken.
Yield: 12 ServingsServing Size: 1 cup
Prep Time: 15 minutes
Cooking Time: 25 minutes
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| Ingredient | Quantity | Instruction |
|---|---|---|
| olive oil | 1/4 c. | 1. Heat the oil in a large braiser or stock pot over medium heat. Add the onions and green pepper and cook until the vegetables are tender-crisp. Add the remaining ingredients and sauté until aromatic (about 1 minute). |
| diced onion | 1-1/2 c. | |
| diced green bell pepper | 1-1/2 c. | |
| finely chopped garlic | 1/4 c. | |
| ground cinnamon | 1 tsp. | |
| ground ginger | 1 tsp. | |
| ground corinader | 1 tsp. | |
| ground cumin | 1 tsp. | |
| cayenne pepper | 1/8 tsp. | |
| ground turmeric | 1/2 tsp. | |
| chopped fresh dill | 3 tbsp. | |
| kosher salt | 1 tsp. | |
| ground black pepper | 3/4 tsp. | |
| uncooked long grain or parboiled rice* | 1 qt. | 2. Add the rice and stir to coat with spices. Add the broth and heat to simmering, cover and simmer for 15 minutes. |
| vegetable broth | 2 qt. | |
| canned quartered artichoke hearts, drained | 3 c. | 3. Add the vegetables and toss to combine. Cook until the rice is tender, the vegetables are heated through and the liquid has all been absorbed (about 5 minutes). |
| canned garbanzo beans, rinsed and drained | 1-1/2 c. | |
| 1/4-inch diced zucchini | 3 c. | |
| 4. *You may also use U.S. Basmati or U.S. Jasmine rice in this recipe. | ||
