Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups long-grain rice
4 tablespoons butter
1 pinch saffron threads
salt and freshly ground pepper
1/2 cinnamon stick
1/2 cup dried apricots -- chopped
6 tablespoons raisins
1 ounce hazelnuts -- (1/3 cup)
1 ounce pine nuts -- (1/3 cup)
Place the rice in a bowl and cover with plenty of water. Lave to soak for
1 hour. Drain, rinse under cold water, and drain again. Spread out on a
tray to dry 30 minutes.
Melt 3 T. butter in a large heavy saucepan. Stir in the rice and saffron.
Pour 3 3/4 cups water over, add 1 t. salt and the cinnamon stick and bring
to a boil.
Stir in the apricots and raisins and bring to a boil. Cover the pan.
Simmer on the lowest heat, without removing the lid, 15 minutes or until
the rice is tender and the liquid is absorbed. Remove from the heat. Cover
the rice with a dry dish cloth and let stand 15 minutes.
Melt the remaining butter in a small skillet and toss the hazelnuts and
pine nuts in, stirring until golden. Season the rice with pepper, then
stir in the nuts just before serving.
Makes 6 servings.
Cuisine:
"Moroccan"
S(MC format by Chupa Babi): "Jan 2009" Copyright: "1998"
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Per Serving (excluding unknown items): 383 Calories;
11g Fat (26.5% calories from fat);
6g Protein; 65g Carbohydrate;
3g Dietary Fiber; 21mg
Cholesterol; 84mg Sodium.
Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By : The Book of North African Cooking by Lesley Mackley
