Moroccan Brown Rice Rice Cooker Recipes

Steps:

• Coat the rice cooker bowl with Pam.
• Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
• When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
• Fluff rice.
• Serve hot, sprinkled with a bit of the preserved lemon.

Steps:

• Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
• Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
• Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

Steps:

• Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.
• Chop and set aside.
• Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.
• Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.
• Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.
• Serve.

Steps:

• Rinse rice under cold water until water runs clear; drain.
• Place rice in a microwave-safe rice cooker or bowl.
• Add enough stock until it covers the rice by 2cm.
• Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
• Cook on Medium/500watts/50% for a further 7 minutes.
• Remove from microwave and set aside.
• Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
• Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
• Add raisins, orange rind and juice.
• Cook on high for 1 minute.
• Add the nut mixture and coriander to the rice and stir gently to combine.
• Taste and season with salt and pepper.