MOROCCAN RECIPES (SPICY RICE PILAF)

  Ingredients

-         1 teaspoon cumin

-         ¹⁄₂ teaspoon cayenne pepper

-         1 teaspoon unsalted butter

-         1 teaspoon paprika

-         1 cup white basmati rice

-         1 ¹⁄₂ cups water or 1 ¹⁄₂ cups vegetable stock

-         ¹⁄₂ cup finely chopped onion

-         Fresh ground black pepper, to taste

-         ¹⁄₄ cup sliced almonds

-         ¹⁄₄ cup raisins

Method

-         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.

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