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Jeweled Moroccan Pilaf with Pistachio Nuts

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Jeweled Moroccan Pilaf with Pistachio Nuts
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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Say goodbye to boring rice! This dish packs a flavorful punch with rich stock, sweet-tart fruit, warming spice and salty pistachio nuts.

Ingredients

1
tablespoon butter
1
cup diced onions
2
teaspoons ras el hanout (Moroccan seasoning blend)
3/4
teaspoon salt
1
cup uncooked basmati rice, rinsed
2
cups Progresso™ vegetable stock (from 32-oz carton)
1/2
cup golden raisins
1/2
cup chopped apricots
1/2
cup roasted salted pistachio nuts, chopped

Directions

  • 1 In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
  • 2 Add rice; cook and stir 1 minute; add stock, raisins and apricots. Heat to boiling over high heat, stirring frequently. Cover and reduce heat to low; cook about 18 minutes or until tender but not mushy.
  • 3 Stir in pistachio nuts.
Tips  

The layer of rice that forms on the bottom of the pilaf is called tah dig. If you want to serve that layer on top, place bottom of pan in large bowl of ice water immediately after step 2 for 30 seconds. Turn upside down onto serving platter, and sprinkle with pistachio nuts.

California-grown apricots tend to be more tart than Mediterranean (Turkish) apricots, so if you like a lot of acidity, opt for Californian. If you prefer a sweeter flavor, go with the Mediterranean style.

Nutrition Information 
No nutrition information available for this recipe
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