Emeril's Moroccan Pilaf

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Emeril's Moroccan Pilaf

2 tablespoons olive oil

1/3 cup blanched whole almonds

1 cup small diced onion

1/2 cup small diced carrot

1/2 teaspoon cinnamon

1 cup long grain rice

3 cups stock, or canned broth

1/3 cup golden raisins

2 teaspoons orange zest

1/4 teaspoon cayenne pepper

2 tablespoons chopped chives

 

 

 

 

 

Preheat the oven to 375 degrees. Lightly oil a 1 1/2

quart oven-proof casserole dish.

 

In a large skillet, heat the olive oil and saute the

almonds until they are golden and become fragrant,

about 2 minutes. Add the onions, carrots and cinnamon

and stir well, cooking for 3 minutes. Add the rice and

cook for 1 minute, stirring to make sure all the

kernels are coated with oil. Add the stock, raisins,

orange zest and cayenne pepper and bring to a boil.

Place the mixture into the casserole dish and bake for

45 minutes. Remove the rice from the oven and place on

a large platter. Garnish with chopped chives.

 

Yield: 4 servings

 

Prep Time: 20 minutes

Cook Time: 45 minutes

 

Author: Emeril Lagasse

Source: Essence of Emeril [Lagasse] Episode#: EE2232

2006 Television Food Network

Formatted by Chupa Babi: 01.15.07

 

ChupaNote: this is one of the few Moroccan recipes

that tastes authenic without exotic ingredients most

folks don't stock. Fresh mint would be more authentic

than chives. I increased the red pepper to 1 teaspoon.

And since I had ras el-hanout in the cupboard, I gave

it a generous sprinkling before the rice went in the

oven.

 

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