Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Salt and pepper to taste
- 1/4 cup raisins
- 1/4 cup slivered almonds
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute.
4. Add the ground cumin, coriander, turmeric, cinnamon, and cardamom. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the rice to the saucepan and stir to coat with the spice mixture.
6. Add the water, salt, and pepper. Bring to a boil, then reduce the heat to low and cover with a lid.
7. Simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
8. Remove from heat and let sit for 5 minutes.
9. Fluff the rice with a fork and stir in the raisins and slivered almonds.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 40g
Protein: 5g
Sodium: 150mg
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Olive oil can be substituted for vegetable oil.
- Dried cranberries or chopped apricots can be substituted for raisins.
- Chopped walnuts or pecans can be substituted for slivered almonds.
Variations:
- Add diced carrots or bell peppers to the sautéed onion for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for added richness.
- Add cooked chickpeas or lentils for a vegetarian protein source.
Tips and tricks:
- Be sure to rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the saucepan.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld and the rice to absorb any remaining liquid.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice pilaf in a large bowl or platter, garnished with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro, lemon wedges, or pomegranate seeds.
Pairings:
This rice pilaf pairs well with grilled chicken or fish, roasted vegetables, or a simple green salad.
Suggested side dishes:
Hummus and pita bread, tabbouleh salad, or roasted sweet potatoes.
Troubleshooting advice:
- If the rice is still too firm after cooking, add a splash of water and continue to simmer until tender.
- If the rice is too wet, remove the lid and continue to cook over low heat until the excess liquid has evaporated.
Food safety advice:
Be sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eghajira-Style Rice Pilaf is a traditional dish from Morocco, where it is often served as a side dish or as part of a larger meal.
Flavor profiles:
This rice pilaf is fragrant and flavorful, with warm spices such as cumin, coriander, and cinnamon. The raisins add a touch of sweetness, while the slivered almonds provide a satisfying crunch.
Serving suggestions:
Serve this rice pilaf as a side dish with grilled chicken or fish, or as part of a larger Moroccan-inspired meal.
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Region: Moroccan