Moroccan Rice

Name: Moroccan Rice
Ingredients: 200 g basmati rice; 500 -750 ml chicken stock; 2 tablespoons olive oil; 1 yellow onion, halved and finely chopped; 65 g slivered almonds; 80 g pine nuts, chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 pinch chili powder (your taste); 65 g raisins; 1 orange, rind cut into very thin strips, juiced; 1/3 cup loosely packed coarsely chopped fresh coriander; salt; fresh goround pepper, to your taste

15 ingredients

12 steps

Ingredients

200 g basmati rice
500 -750 ml chicken stock
2 tablespoons olive oil
1 yellow onion, halved and finely chopped
65 g slivered almonds
80 g pine nuts, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 pinch chili powder (your taste)
65 g raisins
1 orange, rind cut into very thin strips, juiced
1/3 cup loosely packed coarsely chopped fresh coriander
salt
fresh goround pepper, to your taste

Directions

1

Rinse rice under cold water until water runs clear; drain.
2

Place rice in a microwave-safe rice cooker or bowl.
3

Add enough stock until it covers the rice by 2cm.
4

Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
5

Cook on Medium/500watts/50% for a further 7 minutes.
6

Remove from microwave and set aside.
7

Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
8

Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
9

Add raisins, orange rind and juice.
10

Cook on high for 1 minute.
11

Add the nut mixture and coriander to the rice and stir gently to combine.
12

Taste and season with salt and pepper.