Julee Rosso, Sheila Lukins

Moroccan Pilaf

Preparation info

  • 4 to 6

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The North African flavorings will make this pilaf the star of a meal.

Ingredients

  • 2 tablespoons olive oil
  • ⅓ cup blanched whole almonds
  • 1 small

Method

  1. Preheat the oven to 375°F. Lightly oil a shallow 1½ quart ovenproof casserole.
  2. Heat the oil in a large skillet, and sauté the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minut