Moroccan Brown Rice Rice Cooker Recipes

Steps:

• Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.
• Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.
• Add salt to taste.
• On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker.
• Add olive oil.
• Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).

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:

• 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.

Steps:

• Vegetable Mixture:.
• In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
• Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
• Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
• Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
• Stir in tomato and parsley.
• Couscous:.
• In separate bowl pour 1 cup boiling water over couscous.
• Cover and let stand 5 minutes; fluff with a fork.
• If you are having rice, cook according to directions.
• NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

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.