Side Dish

Moroccan Rice Pilaf with Currants and Almonds

Moroccan Rice Pilaf

Book Group met last night to discuss The Woman Upstairs by Claire Messud. The link is to a (more positive) NPR review because I suggested the book and still think it’s work reading. Have some fun and Google the meanings of the names of Messud’s characters should you delve in. As hostess I made the entree for our gathering. Below is the recipe for the rice dish on top of which was spooned chicken with artichoke hearts in a rich aromatic sauce.
GGF has been radio silent since December. More on that later. In the meantime with a nod to the Longevity Kitchen and with the hope that absence makes the heart grow fonder:
Prepare ahead: Soak the rice in cool water and the juice of half a lemon for 8 hours or overnight before cooking; this will make its nutrients more available and decrease the cooking time. If you don’t have time to soak the rice, add an extra 1/4 cup of broth and cook for an additional 15 minutes.
1/4 teaspoon saffron
1 teaspoon warm water
3 tablespoons unsalted butter or olive oil
1/4 cup finely diced yellow onion
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 1/2 cups organic brown rice (rinsed and soaked ahead if you have time, see above)
1/4 cup organic daikon radish seeds
3 cups organic vegetable broth (more if you haven’t pre-soaked your rice overnight)
2 1″ cubes peeled fresh ginger root
2 tablespoons lemon juice
1 tablespoon organic lemon zest
1/2 – 1 teaspoon salt, or to taste depending on the salt content of the vegetable broth
1/2 cup dried currants or golden raisins
Garnishes: 2-3 tablespoons freshly chopped mint and 1/2 cup chopped toasted almonds
1.  Soak the rice for 8 hours or overnight covered in water with a tablespoon of lemon juice.
2.  Combine the saffron and water in a small bowl.
3.  Melt the butter in a 2 quart sauce pan over a medium heat.  Add the onion, cumin, and cardamom, and cook for a few minutes until soft.
4.  Add the drained rice and saffron, stir until the rice is completely coated and heated through.
5.  Add the broth and ginger; bring to a boil.
6.  Reduce the heat, cover, and cook for 20 minutes. If the broth hasn’t been completely absorbed and the rice is still a little al dente, continue to cook for another 5-10 minutes. (If you haven’t pre-soaked the rice the cooking time will be closer to 35 minutes.)
7.  When finished remove the ginger and stir in the currants.
8.  Just before stirring add the chopped mint and almonds.

21 thoughts on “Moroccan Rice Pilaf with Currants and Almonds

    • One of the things that occupied our 3+ month hiatus was an excellent trip to Australia. In Sydney we were lucky enough to eat twice at Ross Lusted’s The Bridge Room. His food is delicious and inspiring and the comfortable space demonstrates his special attention to detail. Run don’t walk if you’re close! While the menu doesn’t cater to a GF diet, I’m certain he can accommodate, especially with advance notice.

  1. I want to try tis recipe, can you giveany ideaon the how manyservings?and the chicken in a rich aromatic sauce? Kimberly


  2. This looks awesome! I cooked with saffron for the first time a few months ago. I was shocked when I opened the bottle of spice – not much in there! It doesn’t take much though, and it’s so pretty 🙂 Saving this recipe! Thanks for sharing.

  3. Pingback: PCH Chicken Artichoke Stew | Gluten Free Gus

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