Moroccan Rice--A Meal in Itself

Last summer, to celebrate my husband's birthday, I wanted to make a Middle Eastern dinner and settled on lamb koftas. But what to make with that incredibly tasty dish? I searched the internet for a rice pilaf that would meld nicely and modified three recipes to get this Moroccan melange. Turns out it serves as a meal in itself, so I don't have to be up for making koftas or kebabs. It can easily be prepared vegetarian, but I prefer to use chicken stock. Serves 4 as a side dish or 3 as a meal in itself.

Moroccan Rice
1 c. basmati or jasmine rice, rinsed
2 c. chicken stock
1 stick cinnamon
1 tsp. olive oil
1 large onion, diced
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. paprika
2 Tbsp. olive oil
1/2 c. slivered almonds
1/3 c. pine nuts
1/2 c. raisins (I use yellow but dark raisins are fine)
juice of two oranges (approx. 1/2 c.)
2 Tbsp. orange peel, finely minced
2 Roma tomatoes, chopped
1/2 c. chopped cilantro (fresh coriander leaves)
plain yogurt (optional)

1. Put rice on to cook, with oil and cinnamon stick added. When done, set aside without uncovering.

2. When rice has been taken off the heat, put olive oil in a large skillet and add onion. As it cooks, add dry spices. Cook, stirring, until onion is well cooked, soft and browned.

3. Add nuts and raisins. Mix and coat with the onion/spice mixture.

4. Add hot, cooked rice (remove cinnamon stick first) and heat on low.

5. Add fresh orange juice and peel.

6. Add tomatoes and heat through. Serve with chopped cilantro, and if desired, plain yogurt.




7. Hope there are leftovers for tomorrow's lunch!