
Moroccan Spiced Basmati Rice
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- Serves 4
- Cooks in 30 mins (10m prep + 20m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Please give me a recipe for flavorful Moroccan-style rice that uses basmati
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 2.Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, and salt to the saucepan. Stir well to coat the onions and garlic with the spices.
- 3.Add the rinsed basmati rice to the saucepan and stir to combine with the spices. Cook for 1-2 minutes to lightly toast the rice.
- 4.Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 5.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
- 6.Fluff the rice with a fork, then stir in the chopped fresh cilantro and chopped fresh mint.
- 7.Serve the Moroccan spiced basmati rice with lemon wedges on the side for squeezing over the rice.
- 8.Enjoy!
lightbulb_outline Tips
- Make sure to rinse the basmati rice before cooking to remove any excess starch.
- Feel free to adjust the spices to your taste preferences. Add more cayenne pepper for a spicier kick or increase the cinnamon for a sweeter flavor.
- You can add some toasted almonds or pine nuts to the rice for a crunchy texture.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.