Moroccan Turmeric Rice Recipes

Steps:

• Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
• Add rice and turmeric; stir to coat.
• Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
• Stir in remaining butter, remove bay leaf, 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.

Steps:

• * Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• * Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• * Sprinkle with parsley, if using, and serve warm.

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.