Moroccan Rice With Apricots and Pine Nuts |
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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 4 |
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In 'Vegan Fire and Spice' by Robin Robertson Ingredients:
1/2 cup dried apricot |
1 tablespoon cold-pressed canola oil |
1/2 cup pine nuts or 1/2 cup walnut pieces |
3 scallions, minced |
3 1/2 cups cooked rice |
2 tablespoons fresh minced parsley |
1/2 teaspoon salt |
1/2 teaspoon saffron threads or 1/2 teaspoon ground turmeric |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground cumin |
Directions:
1. Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.
2. Chop and set aside.
3. Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.
4. Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.
5. Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.
6. Serve.
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