This easy Moroccan rice recipe is very versatile, served as a main dish. This I made for luuch and we enjoyed this spicy rice with Shalda (salad).
1.1/2 Cups Long Grain Rice
1/4 Cup Oil
1 Large Onion - chopped
1 Green pepper - diced
1/2 Yellow pepper - diced
1/2 Red pepper - diced
2 or 3 Cloves Garlic - finely chopped
1 Large Tomato - seeded and chopped
2 tablespoons tomato paste
3 to 3.1/2 Cups Vegetable broth
1/2 Teaspoon Salt - or to taste
1/2 Teaspoon Cumin powder
1 Teaspoon Paprika
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Cinnamon powder
Wash and soak the rice for 20 minutes.
In a deep pan heat oil add the garlic and onion fry till light brown then add the rice, saute the rice till light pink then add all the green, red and yellow peppers. Then add cumin, black pepper, turmeric and paprika powder stir in lightly then add the chopped tomato and tomato paste and stir again lightly. Then add vegetable broth, salt to taste, and cinnamon powder. Cover and cook on medium flame till done. When done let it rest for 10 minutes covered. Fluff the rice with a fork lightly and serve hot with salad.
MOROCCAN SALAD ( SHLADA)
Moroccan salad has vinaigrette and fresh mint. This salad is also referred as shlada 'arobiya (country salad) or shlada nationale (national salad).
Mix the salad at least 10 minutes before serving will allow the flavors to blend. This salad can also be eaten as a dip with Moroccan bread (khobz) for scooping it up. So let's go to the ...
2 Ripe Tomatoes
2 Tablespoons Mint - chopped
2 tablespoons Vinegar
3 tablespoons Olive oil
Salt to taste
1/4 Teaspoon Pepper powder or to taste
1 Teaspoon Coriander Leaves - finely chopped
Peel the skin of the cumber and finely chop it.
De - seed the tomatoes and chop them into small pieces. Mix the tomatoes with the cucumber, mint, onion, lemon juice or vinegar, oil and salt, pepper to taste and chopped coriander.
Leave the salad to marinate at room temperature or in the fridge for up to an hour.
Serve in small bowls or on individual salad plates.
My Notes :
Adjust the seasoning or quantity of bell peppers for the rice to your taste.
Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.
For the salad lemon juice can be used instead of vinegar.
This is Day 4 of the Marathon theme Combos from Countries.
Labels : Rice, Salads, Moroccan, Continental Cuisine, Blogging Marathon
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56