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Moroccan Spiced Basmati Rice

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  • Serves 4
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • 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. 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. 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. 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. 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. 5.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
  6. 6.Fluff the rice with a fork, then stir in the chopped fresh cilantro and chopped fresh mint.
  7. 7.Serve the Moroccan spiced basmati rice with lemon wedges on the side for squeezing over the rice.
  8. 8.Enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure to rinse the basmati rice before cooking to remove any excess starch.
  • chevron_rightFeel 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.
  • chevron_rightYou can add some toasted almonds or pine nuts to the rice for a crunchy texture.
  • chevron_rightLeftover 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.