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
Instructions
- Preheat oven to 375 degrees F.
- Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- 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.
- Add the rice and cook, stirring,until translucent, 1 minute.
- Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
- Garnish with chives and serve.
Nutrition & Diet Analysis (per serving)
843
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).