Moroccan Rice With Apricots And Pine Nuts Recipes

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:

• Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
• Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
• Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

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:

• In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.

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.