Moroccan Rice Salad Recipes

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SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS



Spicy Moroccan Rice with Tomatoes and Peppers image

Easy to make and versatile, this spicy, saucy rice makes a piquant vegetarian entree or side. Add chicken or meat for a heartier presentation.

Provided by Christine Benlafquih

Categories     Entree     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 19

1 cup uncooked medium or long grain rice
2 tablespoons olive oil, or a little more if desired
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1/2 yellow pepper, coarsely chopped
1/2 red pepper, coarsely chopped
3 or more cloves of garlic, pressed or very finely chopped
1 large tomato, peeled, seeded and chopped
1 large tomato, grated
2 1/3 cups chicken, beef or vegetable broth
1 to 2 tablespoons tomato paste
2 to 3 tablespoons chopped cilantro or parsley
1/2 teaspoon salt, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper and/or black pepper
1/4 teaspoon turmeric
pinch of saffron threads (optional)
1 small cinnamon stick (optional)

Steps:

  • Gather the ingredients.
  • Heat the broth to nearly boiling, then hold warm over low heat.
  • In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
  • Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
  • Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.

Nutrition Facts : Calories 191 kcal, Carbohydrate 28 g, Cholesterol 3 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 4 as a main dish., UnsaturatedFat 0 g

MOROCCAN RICE SALAD (GLUTEN-FREE)



Moroccan Rice Salad (Gluten-Free) image

A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice

Provided by Jubes

Categories     Moroccan

Time 55m

Yield 1 rice salad for 6 serves, 6 serving(s)

Number Of Ingredients 11

1 1/2 cups long grain brown rice
6 green onions, finely chopped (shallots)
1 tablespoon lemon rind, finely grated
1/3 cup toasted almond, coarsely chopped
1/3 cup lemon juice
1/3 cup fresh dates, chopped
2 tablespoons mint, torn
2 teaspoons orange rind, finely grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup olive oil

Steps:

  • Cook rice and drain well . (Follow the directions on the package for cooking).
  • Place warm rice in a large bowl and add all remaining ingredients, except for the oil. Season to taste with salt and pepper.
  • Toss to combine, adding just enough oil to moisten rice.
  • Serve salad warm or at room temperature.

MOROCCAN RICE SALAD



Moroccan Rice Salad image

Make and share this Moroccan Rice Salad recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup nonfat plain yogurt
1 tablespoon olive oil
2 teaspoons sugar, to taste
1 teaspoon curry powder, to taste
4 cups cooked basmati rice, cooled to room temperature
1/2 cup peeled and chopped tart apple
1/3 cup chopped green onion
2 tablespoons golden raisins
2 tablespoons snipped fresh chives
salt, black pepper
3 cups torn leaf lettuce

Steps:

  • In medium bowl, whisk together yogurt, oil, sugar and curry powder.
  • Stir in rice, apples, green onions, raisins and chives and mix well.
  • Season to taste with salt and pepper.
  • Let stand 20 minutes or until flavors blend.
  • Serve over lettuce.

SPICY MOROCCAN RICE



Spicy Moroccan rice image

Spice up plain old chicken with a taste of the exotic

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

4 skinless chicken breasts , diced
1 tbsp Moroccan spice seasoning
1 onion , finely sliced
50g butter
300g rice
12 dried apricots , halved
chicken stock cube
410g can chickpeas , drained and rinsed
15g pack flatleaf parsley , chopped

Steps:

  • Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
  • Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
  • Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

Nutrition Facts : Calories 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium

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