Mixed Nut Moroccan Rice

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Mixed nut Moroccan rice

 

 

2 1/2 tablespoons (10 tsp) olive oil

1/3 cup pine nuts

1/3 cup slivered almonds

1/3 cup cashews

4 tsp Moroccan seasoning blend

6 green onions, thinly sliced

1 1/2 cups long grain rice

3 cups chicken-style stock

1 orange, peeled, pith removed, cut into 8 segments

1/3 cup currants

2 tablespoons (8 tsp) fresh flat-leaf parsley leaves, roughly chopped

 

 

1. Heat 1 tablespoon (4 tsp) oil in a saucepan over medium-high heat.

Add nuts. Cook, stirring, for 3 to 4 minutes or until golden. Add

seasoning blend. Stir until well combined. Remove nuts to a plate.

 

2. Add 2 teaspoons oil and onions to saucepan. Cook over medium heat

for 1 minute. Remove to plate with nuts.

 

3. Increase heat to high. Add remaining oil and rice to hot saucepan.

Stir to coat rice with oil. Add stock and orange segments. Cook,

stirring, until mixture comes to the boil. Reduce heat to low. Cover.

Cook for 15 to 20 minutes, or until rice has absorbed stock.

 

4. Remove orange segments. Stir in nut mixture, currants and parsley.

Season with salt and pepper. Stir with a fork to separate grains.

Spoon into bowls.

 

 

Serves 4 as a side dish.