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Moroccan Vegetable Rice

Servings 4
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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.
Course: Main Course
Cuisine: Moroccan
Keyword: rice