Wednesday, April 25, 2012

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 can I say it's kid friendly? Sure.

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


  • 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)
  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!

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