Exotic Moraccan Rice as a side dish or you can serve it with a Tangine with the luxurious sauce is poured over the rice.  This is a fun and fruity rice that you can even has as a dessert like a rice pudding .  I used my rice cooker for the rice and cooked the other ingredients in a skillet.

You can also make it all in the same pot.

Ingredients

Basmati Rice
1 medium Red Onion, Rough large cut
Olive Oil
Butter
1 tsp  cinnamon
1 tsp all spice
1tsp cardamom
1/2 tsp cloves
1/2-1cup water

1/4 cup Chopped Dates
1/4 cup Chopped Dried Apricots
1 individual box Raisins


Use rice cooker to make rice. This recipe is for 6-8 cups of rice.  Add onions 2 Tbsp of olive oil and 3-4 Tbsp of butter, after butter is melted then add all the spices.  When all spices are mixed with the oil and butter and onions, like a sauce then add the rice and mix thoroughly.







Once all is mixed well add rice and chopped fruit.  Mix well and then add water 1/2 cup at a time let simmer 15 minutes at a time. If rice is still dry then add the other 1/2 cup of water and simmer for 15 more minutes.

Serve as a side dish or Moroccan Dish.


Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more