Moroccan Pilaf

Name: Moroccan Pilaf
Yield: 4 to 6 portions
Ingredients: 3 cups Berta’s Chicken Stock or canned broth; 1 cup long-grain rice; ¼ teaspoon cayenne pepper; minced zest of 1 orange; ⅓ cup dried currants; 1½ tablespoons snipped fresh chives; 2 tablespoons olive oil; ⅓ cup blanched whole almonds; 1 small onion, chopped; 1 carrot, peeled and cut into ¼-inch dice; ½ teaspoon ground cinnamon

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

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

Preheat the oven to 375°F. Lightly oil a shallow 1½ quart ovenproof casserole.
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

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Going with Grains and Beans

Kate Coates

2 years ago from United States

I usually serve with salmon -- fills whole house with lovely aroma. Recipe comes off as more complex than it is -- is fairly straightforward to prepare. Enjoy!

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