What type of rice is best for pilaf?

Long-grain basmati rice. You can use white rice or brown rice, but just be sure to read the cooking time and liquid amount on the actual package. See notes.

What is pilaf made of?

Typically rice pilaf is made with rice, aromatics, broth or water, and seasonings! Here we use savory Moroccan spices.

Is Moroccan rice healthy?

Yes! If you use brown basmati rice, which is a heart-healthy whole grain, you'll receive a great amount of dietary fiber. The onion and spices offer vitamins, antioxidants, and minerals. Turmeric is rich in anti-inflammatory curcumin. Slivered almonds provide healthy fats, and if you decide to stir in legumes like chickpeas or lentils, you'll also benefit from additional plant-based protein!

What else could I add to Moroccan rice?

You could sub pine nuts or walnuts for the almonds, use dried cherries. Add any vegetables you'd like, such as carrots or garlic.

Is Moroccan rice gluten-free?

Yes! This rice-based recipe is a great gluten-free, Middle Eastern dish to serve as a side at social gatherings.

Moroccan Rice

Name: Moroccan Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 2 cups basmati rice ( brown or white, see notes!); 2 tablespoons olive oil; one onion, thinly sliced; ½-¾ cup raisins, currants, or dried apricots (chopped); 2 cinnamon sticks ( or sub ½ teaspoon ground cinnamon); ½ teaspoon cumin – see notes!; ½ teaspoon coriander; ¼ teaspoon turmeric; ¼ teaspoon cardamom (or nutmeg); 1 teaspoon salt, more to taste; 3 ½ cups water or broth (see notes!)

Description

This Moroccan Rice recipe is a delicious, wholesome side dish for any occasion! Made with savory Moroccan spices, almonds, dried fruit, and orange zest.

Ingredients

Units

2 cups basmati rice ( brown or white, see notes!)
2 tablespoons olive oil
one onion, thinly sliced
1/2–3/4 cup raisins, currants, or dried apricots (chopped)
2 cinnamon sticks ( or sub 1/2 teaspoon ground cinnamon)
1/2 teaspoon cumin – see notes!
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon cardamom (or nutmeg)
1 teaspoon salt, more to taste
3 1/2 cups water or broth (see notes!)

Garnishes: 1 Orange (juice and zest), 1/8-1/4 teaspoon cayenne pepper, 2 cups Italian parsley or 1 cup fresh mint, 1/2 -1 cup pomegranate seeds, 1/2-1 cup slivered almonds (toasted)

Instructions

Place rice in a bowl and cover with water and let soak while you prep.
In a large Dutch oven or braiser, heat the oil over medium heat. Add the onion and saute until tender, lowering the heat if need be.
Add the raisins, cinnamon sticks, spices and salt and toast 1 minute.
Add the water, and the drained rice. Give a good stir and bring to a boil. Cover, lower heat to a simmer, and cook until rice is tender and water has evaporated. Brown basmati takes roughly 40 minutes. White basmati rice takes 20-ish minutes. Turn heat off and let sit covered for 10 minutes.
Fluff with a fork. Add the orange zest from one small orange, squeeze with the orange.
Taste and add more salt and pepper, orange juice, ground cinnamon to taste. It should taste vibrant, bright, zesty, with enough salt to balance the acid. Add a good pinch of cayenne!
Toss in most of the parsley, pomegranate seeds and toasted almonds saving a little of each for the top of the rice.
Enjoy warm or chilled.

Notes

Spices: instead of the spices, feel free to use 2 teaspoons of ras el hanout. Add more to taste!

Basmati rice: Brown basmati rice takes double the time to cook than white basmati and may require more water than white basmati. *Always read your package directions for the liquid /rice ratio and cooking time. This recipe used Lundberg Organic Brown basmati rice and took 40 minutes of covered simmering time.

Tip: the garnishes make the dish adding flavor and texture!

To turn this into more of a meal, you could stir in cooked chickpeas or lentils (1-2 cups) and re-season to taste.

Moroccan Rice will keep up to 4 days in the fridge, can be reheated in a saute pan, or can be frozen.

Nutrition

Serving Size: 1 cup
Calories: 217
Sugar: 1.8 g
Sodium: 298 mg
Fat: 4.9 g
Saturated Fat: 0.8 g
Carbohydrates: 39.8 g
Fiber: 2.6 g
Protein: 4 g
Cholesterol: 0 mg