Mixed Nut Moroccan Pilaf

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Mixed Nut Moroccan Pilaf

2 1/2 tablespoons olive oil

1/3 cup Pine Nuts

1/3 cup Slivered Almonds, blanced and unsalted

1/3 cup Cashews, roasted or raw, but unsalted

1 tablespoon Moroccan seasoning blend (ras el-hanout)

6 green onions, thinly sliced

1 1/2 cups long grain rice

3 cups stock, or canned broth

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

1/3 cup currants

2 tablespoons fresh flat-leaf parsley leaves, roughly

chopped

 

 

 

 

 

Heat 1 tablespoon 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.

 

Add 2 teaspoons oil and onions to saucepan. Cook over

medium heat for 1 minute. Remove to plate with nuts.

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.

 

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 6 as a side dish.

 

Source: Super Food Ideas - October 2003 , Page 68

Formatted by Chupa Babi: 11.24.03

 

ChupaNote: I added 1 teaspoon red pepper flakes to the

hot oil, before adding onions. Next time, I would add

sliced green olives, and red grapes when stirring in

the nut/currant mixture.

 

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