Moroccan Rice

Moroccan rice is the quick and easy upgrade that transforms ordinary white rice into a delicious side dish using pantry spices, dried fruits and nuts.

Course Side Dish

Cuisine International

Total Time 40

Servings as a side

Calories 361kcal

Author Lee-Ann Grace

Ingredients

¼ cup slivered almonds
¼ cup pistachios roughly chopped
1 tablespoon butter
1 small red onion chopped
1 cup basmati rice rinsed and drained
2 fresh garlic cloves crushed
2 teaspoons Moroccan spice mix
¼ cup dried apricots roughly chopped
¼ cup raisins
¼ teaspoon cooking salt
2 cups chicken stock hot (see my notes)
chopped parsley optional garnish
small mint leaves optional garnish

Metric - US customary

Instructions

Place a large saucepan over medium heat, add the nuts and fry (without oil or butter) until lightly toasted, then remove from the pot and set aside.
¼ cup slivered almonds, ¼ cup pistachios
Add butter to the same pot and gently fry the onion until it starts to soften.
1 tablespoon butter, 1 small red onion
Add rice and crushed garlic, then continue frying for another 30 seconds.
1 cup basmati rice, 2 fresh garlic cloves
Mix in spice mix, dried fruits, salt, stock and bring to the boil.
2 teaspoons Moroccan spice mix, ¼ cup dried apricots, ¼ cup raisins, ¼ teaspoon cooking salt, 2 cups chicken stock
Once it comes to the boil, cover with a tight-fitting lid and immediately turn the heat down to low, then cook for 15 minutes (without peeking!).
When the 15 minutes are up, turn the heat off and leave to sit for 10 minutes (again, with the lid still unopened).
Fluff the rice with a fork, then stir through the toasted nuts (set some aside for garnish if you like), garnish with chopped parsley and mint leaves (if using) and serve.
chopped parsley, small mint leaves

Video

Notes

If you are using a store-bought spice mix that includes salt, reduce the amount of salt accordingly (my homemade Moroccan spice blend doesn't include salt).
Watch the nuts carefully as they toast; they can burn very quickly. Also, the shape of the slivered almonds (with their square sides) can make them tricky.
When cooking the onions, we don't want them to get any colour, just sweat down and get soft.
I heat the stock in a small jug in the microwave, this is just so it comes to the boil quicker in the pot to save time.
Once your rice has come to the boil, put the lid on, turn down the heat and trust the process. Lifting the lid lets out the steam that is cooking the rice - especially in the final 10 minutes.
I highly recommend using a timer for the best result.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition