Moroccan Saffron Rice Pilaf Recipe With Vegetables

Name: Moroccan Saffron Rice Pilaf Recipe With Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 cups medium or long-grain rice; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil, or olive oil; 1 large onion, chopped, or 1 large scallion, sliced or chopped; 2 to 4 cloves garlic, pressed or finely chopped; 1/4 cup fresh or frozen peas; 1 large red or yellow bell pepper, chopped; 1 carrot, peeled and chopped; 1 to 2 (2- to 3-inch pieces) cinnamon stick; 1/2 teaspoon salt, or to taste; 1/2 teaspoon ginger; 1/2 teaspoon freshly ground white pepper; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 1/4 cup chopped fresh cilantro, or parsley; 4 1/2 cups (about 1 liter) chicken stock, or vegetable stock; 1/2 teaspoon saffron threads

A flavorful saffron rice pilaf infused with Moroccan spices makes an adaptable side dish or vegetarian main.

⭐ 4.2 (20 reviews) Prep: 20 minCook: 30 minTotal: 50 minYields: 6 servings

Category Tags:

Side Dish

Cuisine Tags:

Moroccan

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Instructions

Heat the stock until almost boiling and hold warm.
Lightly toast saffron threads in a small skillet for one minute, then crush and add them to the warm stock.
In a deep skillet, combine rice and vegetables. Cook over medium heat for 10 minutes, stirring frequently, until onions are translucent and the rice slightly colors.
Add the saffron-infused stock to the rice, stirring only once. Bring to a simmer, and adjust salt to taste.
Cover, reduce heat to low, and simmer for 25 minutes until the liquid is absorbed and the rice is tender.
Fluff the rice with a fork and serve.

Nutritional Info (per serving)

Calories: 388 kcal

Carbohydrate: 23 g

Cholesterol: 100 mg

Fiber: 2 g

Protein: 26 g

Saturated Fat: 6 g

Sodium: 438 mg

Sugar: 2 g

Fat: 21 g

Unsaturated Fat: 0 g