Unlike most pilafs out there, this Moroccan Vegetable Rice Recipe bursts vibrant colours and a more subtle blend of flavour making it a dish that is as pleasing to the eye as it is to the delicate palate.
While tagines and couscous often steal the spotlight in Moroccan cuisine, rice still sneakily earns its place on many Moroccan tables. Whether in salads, paellas, or desserts, rice can also play a versatile role in Moroccan cooking. This Moroccan vegetable rice recipe is cooked in a meat tagine base. The rice is cooked and simmered in the delicious tagine broth with added vegetables, saffron, and Moroccan spices. It can stand alone as a satisfying side or if you amit the meat it can make a lovely vegetarian entree.
You can pair this dish with a refreshing green salad of mixed greens dressed with a light vinaigrette, such as Tabouleh, and Ezme Salad adds the perfect zesty tomato base to complement the subtle flavour of the rice.
Ingredients List for Moroccan Vegetable Rice
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- 400g minced lamb
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 fresh tomatoes, chopped
- 2 cloves garlic, chopped or grated
- 1/4 cup frozen peas
- 1/4 cup frozen sweetcorn
- 1 large red bell pepper, chopped
- 1 carrot, peeled and chopped
- 1 to 2 cinnamon sticks (or 1/2 teaspoon of ground cinnamon)
- 2-3 bay leaves
- 1 teaspoon salt, to taste
- 1 teaspoon ginger
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed cumin seed
- 1 teaspoon crushed coriander seed
- 1 teaspoon turmeric
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped fresh parsley
- 4 1/2 cups (about 1 litre) chicken stock or vegetable stock
- 1/2 teaspoon saffron threads
How to Make Moroccan Vegetable Rice
- Place the oil, butter and onions in a deep pan or pressure cooker, and put over medium heat.
- Add the minced meat and stir-fry until brown, stirring frequently for about 5 minutes.
- Then add the tomatoes, garlic and vegetables except the pepper and stir for a further 5 minutes.
- Add the stock and heat it almost to boiling point then hold it warm. Heat the saffron threads in a small skillet for a minute, just until dry enough to crumble. Crush them and add them to the warm stock.
- Add the washed rice, bay leaves and chopped fresh pepper, stirring only once and taste test it for salt. Adjust seasoning as desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork and serve hot with a sprinkle of greens for garnish.
If you decide to add a touch of Morocco to your table with this tasty and aromatic Moroccan Vegetable Rice, let us know how it comes out in the comments below!
Moroccan Vegetable Rice
Ingredients
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- 400 g minced lamb
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 fresh tomatoes chopped
- 2 cloves garlic chopped or grated
- 1/4 cup frozen peas
- 1/4 cup frozen sweetcorn
- 1 large red bell pepper chopped
- 1 carrot peeled and chopped
- 1 to 2 cinnamon sticks or 1/2 teaspoon of ground cinnamon
- 2-3 bay leaves
- 1 teaspoon salt to taste
- 1 teaspoon ginger
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed cumin seed
- 1 teaspoon crushed coriander seed
- 1 teaspoon turmeric
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped fresh parsley
- 4 1/2 cups about 1 litre chicken stock or vegetable stock
- 1/2 teaspoon saffron threads
Instructions
- Place the oil, butter and onions in a deep pan or pressure cooker, and put over medium heat.
- Add the minced meat and stir-fry until brown, stirring frequently for about 5 minutes.
- Then add the tomatoes, garlic and vegetables except the pepper and stir for a further 5 minutes.
- Add the stock and heat it almost to boiling point then hold it warm. Heat the saffron threads in a small skillet for a minute, just until dry enough to crumble. Crush them and add them to the warm stock.
- Add the washed rice, bay leaves and chopped fresh pepper, stirring only once and taste test it for salt. Adjust seasoning as desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork and serve hot with a sprinkle of greens for garnish.