Moroccan Rice Pilaf

I am so excited about this dish. It's quick, easy, vegetarian, delicious, ethnic, and nutritious! My 2 year old gobbled this up, and had seconds! I think she had as much as I did...so can I say it's kid friendly? Sure.

Prep: 10 minutes
Cook time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 cups rice (we use parboiled)
• 3/4 cup onion, chopped
• 3 cloves garlic
• 3 Tbs butter or olive oil
• 3 cups chicken stock/bouillon
• 1 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1 (19 ounce) can of chick peas, rinsed and drained
• 2 1/4 cups broccoli flowerets (pretty much just a head of broccoli)
• 1/3 cup dried apricots, slivered (if you don't have them on hand, raisins will do)
• Salt and pepper to taste
• 1/2 cup slivered or sliced almonds, toasted
• 1/3 cup cilantro (optional)

Directions:

1. In a large skillet over medium heat, saute butter, onion, garlic, and rice until the rice is light golden brown (3-5 minutes).
2. Stir in the 3 cups of chicken stock, cumin, cinnamon, and bring to a boil. Cover, and reduce heat to low. Simmer for 10 minutes.
3. Stir in beans, broccoli, and dried apricots. Cover, and simmer for another 10-12 minutes or until the rice is tender. Add salt and pepper to taste.
4. Serve topped with almonds and cilantro.

Bon appetit!

Cathy