Moroccan rice pilaf
Ingredients
NOMU Extra Virgin Olive Oil
1 onion, chopped
NOMU Sea Salt
2 cloves garlic, crushed
4cm piece fresh ginger, peeled and grated
1 tsp NOMU Moroccan Rub
200g basmati rice
2 tbsp NOMU Vegetable STOCK mixed into 3 cups (750ml) boiling water
1 tsp honey
Zest of 1 orange
50g dukkah
200g dried Turkish apricots, chopped
Pomegranate seeds (optional)
2 handfuls fresh coriander, roughly chopped
Directions
Glaze a frying pan with some Olive Oil and place over medium heat. Sauté the onion with a pinch of salt until soft and translucent. Add the garlic and ginger and cook for 1-2 minutes. Add the NOMU Moroccan Rub and cook until fragrant. Stir in the rice and pour in the prepared Vegetable STOCK. Stir in the honey and orange zest.
Bring to a boil, cover then reduce to a simmer and cook for about 40 minutes until the stock has been absorbed and the rice is cooked.
Stir in the dukkah, dried apricots, pomegranate seeds and coriander to serve.
Tips: This pilaf is delicious served hot or cold. Add a handful of chopped pistachios for some crunch.
Ingredients
NOMU Extra Virgin Olive Oil
1 onion, chopped
NOMU Sea Salt
2 cloves garlic, crushed
4cm piece fresh ginger, peeled and grated
1 tsp NOMU Moroccan Rub
200g basmati rice
2 tbsp NOMU Vegetable STOCK mixed into 3 cups (750ml) boiling water
1 tsp honey
Zest of 1 orange
50g dukkah
200g dried Turkish apricots, chopped
Pomegranate seeds (optional)
2 handfuls fresh coriander, roughly chopped
Directions
Glaze a frying pan with some Olive Oil and place over medium heat. Sauté the onion with a pinch of salt until soft and translucent. Add the garlic and ginger and cook for 1-2 minutes. Add the NOMU Moroccan Rub and cook until fragrant. Stir in the rice and pour in the prepared Vegetable STOCK. Stir in the honey and orange zest.
Bring to a boil, cover then reduce to a simmer and cook for about 40 minutes until the stock has been absorbed and the rice is cooked.
Stir in the dukkah, dried apricots, pomegranate seeds and coriander to serve.
Tips: This pilaf is delicious served hot or cold. Add a handful of chopped pistachios for some crunch.
Ingredients
NOMU Extra Virgin Olive Oil
1 onion, chopped
NOMU Sea Salt
2 cloves garlic, crushed
4cm piece fresh ginger, peeled and grated
1 tsp NOMU Moroccan Rub
200g basmati rice
2 tbsp NOMU Vegetable STOCK mixed into 3 cups (750ml) boiling water
1 tsp honey
Zest of 1 orange
50g dukkah
200g dried Turkish apricots, chopped
Pomegranate seeds (optional)
2 handfuls fresh coriander, roughly chopped
Directions
Glaze a frying pan with some Olive Oil and place over medium heat. Sauté the onion with a pinch of salt until soft and translucent. Add the garlic and ginger and cook for 1-2 minutes. Add the NOMU Moroccan Rub and cook until fragrant. Stir in the rice and pour in the prepared Vegetable STOCK. Stir in the honey and orange zest.
Bring to a boil, cover then reduce to a simmer and cook for about 40 minutes until the stock has been absorbed and the rice is cooked.
Stir in the dukkah, dried apricots, pomegranate seeds and coriander to serve.
Tips: This pilaf is delicious served hot or cold. Add a handful of chopped pistachios for some crunch.
Ingredients
NOMU Extra Virgin Olive Oil
1 onion, chopped
NOMU Sea Salt
2 cloves garlic, crushed
4cm piece fresh ginger, peeled and grated
1 tsp NOMU Moroccan Rub
200g basmati rice
2 tbsp NOMU Vegetable STOCK mixed into 3 cups (750ml) boiling water
1 tsp honey
Zest of 1 orange
50g dukkah
200g dried Turkish apricots, chopped
Pomegranate seeds (optional)
2 handfuls fresh coriander, roughly chopped
Directions
Glaze a frying pan with some Olive Oil and place over medium heat. Sauté the onion with a pinch of salt until soft and translucent. Add the garlic and ginger and cook for 1-2 minutes. Add the NOMU Moroccan Rub and cook until fragrant. Stir in the rice and pour in the prepared Vegetable STOCK. Stir in the honey and orange zest.
Bring to a boil, cover then reduce to a simmer and cook for about 40 minutes until the stock has been absorbed and the rice is cooked.
Stir in the dukkah, dried apricots, pomegranate seeds and coriander to serve.
Tips: This pilaf is delicious served hot or cold. Add a handful of chopped pistachios for some crunch.
