I’m in love with Moroccan inspired dishes. So much so that I moved Uncle Ben aside this week and tackled a rice dish that was beyond delish.It was laden with all kinds of weird and wonderful spices and dried fruits with an addition of fresh pomegranate and crushed pistachio seeds.
Very exotic, and once again there were no leftovers which actually makes me mad. I happen to like things reheated in the microwave the next day. Another strange fact you probably didn’t know about me.Now don’t kill me. I know I always give you really really really easy recipes here BUT…….this one is an exception because it involves a few more ingredients than usual. It’s worth it. Trust me.
AND…while I was making this I kept looking for Bogart to walk into Ricks Cafe (AKA my kitchen) from Casablanca. Ya, I know he’s no longer with us…….but I think he would have liked this rice.
Are you ready for this?
- 2 cups long grain rice
- 2 tablespoons butter
- 2 tablespoons vegetable or olive oil
- 1 vidalia onion, chopped (Vidalia's are the only onions that agree with me, another strange but true fact)
- 2 cloves garlic, finely chopped
- 1 cinnamon stick, broken in half
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ginger
- ½ teaspoon white pepper
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 cup of mixed veggies- your choice-optional
- ¼ cup dried blueberries or currants (I bought a package of dried blueberries at Costco that I could fit into so I used them in this dish)
- ¼ cup fresh pomegranate seeds
- ¼ cup chopped pistachio nuts
- Zest from one small orange
- 4½ cups (about 1 liter) of chicken or vegetable stock
- ¼ teaspoon saffron threads, crushed - this will give you that stunning yellow color - (pricey but worth it)
- In a medium size sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients – except the saffron – in a very large skillet.
- 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 change color.
- Add the stock and saffron to the rice, stirring 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.
- Mix in dried blueberries, fluff rice with fork, garnish with pomegranate seeds, crushed pistachios and orange zest.
- Serve and enjoy!