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Moroccan Rice Pilaf With Saffron image

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih

Provided by Annacia

Categories     Long Grain Rice

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 cups long grain rice
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 -2 cinnamon stick
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
1/4 cup peas (fresh or frozen)
1 red bell pepper, finely chopped (or yellow bell pepper)
1 carrot, finely chopped
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
1/4 teaspoon saffron thread, crushed


  • In a sauce pan, heat the stock almost to boiling.
  • Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
  • Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
  • Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
  • Adjust the seasoning if desired.
  • Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
  • Fluff the rice with a fork, and serve.

Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15

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