Casablanca Rice

This morrocan-inspired rice tastes amazing! It is perfect for vegetarians because the almonds add a natural protein. In this recipe, I will also show you how to cook rice perfectly. It won't be to hard or too mushy. I have followed this method for many years and it always turns out just right!

2 Cups of Long grain rice

3 Cups of Water

1/4 Cup chopped roasted almonds

2 Red onions chopped

3 Cloves of crushed garlic

1 Carrot cubed

1 Medium-sized tomato

1/4 Cup of chopped fresh parsley

1 Cinnamon Stick

1/2 teaspoon ground cardamom

1/4 teaspoon of saffron

1 Tablespoon of olive oil

Salt and pepper to taste


To cook the rice: I use the ratio of 1 cup of rice to 1 and a half cups of water.

In a medium pot, add 2 cups of long grain white rice and 3 cups of water together. Then, mix in 1/4 teaspoon of saffron and cover and bring to a boil. Once it starts boiling, stir once, cover and cook on low heat until the rice has absorbed the water. This usually takes approximately 10 minutes. Once finished, uncover and gently fluff with a fork.


In the meantime:

In a large wok or frying pan, carmalize onions and garlic with the olive oil. Then, add the almonds, tomato, carrot and whole cinnamon stick and cook together until the carrot is slightly tender. Then, add the cooked rice, cardamom, and salt and pepper. Cook together for about 5 minutes or until the rice is completely saturated in the spices and well mixed.

Finish off with a splash of raw extra virgin olive oil. This dish makes a perfect companion to roasted garlic hummous or even eggplant salad. (See Spice Contessa's previous recipes)
Enjoy!!
　
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