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Moroccan Rice Pilaf

1 teaspoon unsalted butter
12 cup finely chopped onion
1 teaspoon paprika
1 teaspoon cumin
12 teaspoon cayenne pepper
1 cup white basmati rice
1 12 cups water or 1 12 cups vegetable stock
fresh ground black pepper, to taste
14 cup sliced almonds
14 cup raisins


Preheat oven to 350F. 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. Enjoy!

Source: www.food.com