Moroccan Pilaf

Name: Moroccan Pilaf
Ingredients: 2 tablespoons olive oil; 1/3 cup whole almond, blanched; 1 small onion, chopped; 1 carrot, peeled and cut into 1/4-inch dice; 1/2 teaspoon ground cinnamon; 1 cup long-grain rice; 3 cups chicken stock; 1/3 cup dried currant; 1 orange, zest of, minced; 1/4 teaspoon cayenne pepper; 1 1/2 tablespoons fresh chives, snipped

11 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1/3 cup whole almond, blanched
1 small onion, chopped
1 carrot, peeled and cut into 1/4-inch dice
1/2 teaspoon ground cinnamon
1 cup long-grain rice
3 cups chicken stock
1/3 cup dried currant
1 orange, zest of, minced
1/4 teaspoon cayenne pepper
1 1/2 tablespoons fresh chives, snipped

Directions

1

Preheat oven to 375 degrees F.
2

Lightly oil a shallow 1 1/2 quart ovenproof casserole.
3

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.
4

Add the rice and cook, stirring,until translucent, 1 minute.
5

Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
6

Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
7

Garnish with chives and serve.