Monday, November 23, 2009

Moroccan Recipe

As I mentioned during the Weekend Update, I made a Moroccan recipe for Movie Night (Casablanca). I made a Moroccan-style Rice Salad. The recipe was created by Cecily Layzell. You can find it here, and I also received permission to post it below. The photo and recipe are lifted from the website. It was a very simple recipe, and I really liked it (I'm a picky eater so I was nervous). I didn't add salt and pepper so people could add their own. My avocado also started to turn so I would probably buy mine the same day I made the recipe again, but I didn't have that luxury last week. Little Miss also ate it (though she didn't like the cilantro).

Moroccan-style Rice Salad Recipe

Serves 4.

Ingredients:
10 oz / 300 g brown rice
Zest and juice of 1 lemon
1 ripe avocado
14 oz / 400 g tinned, cooked kidney beans
½ red chili
4 sticks celery
1 yellow bell pepper (paprika)
2 oz / 50 g pine nuts
1 medium bunch fresh coriander
2 tablespoons olive oil
Salt and freshly ground black pepper


Preparation:
1. Cook the rice according to the instructions on the packet. Drain and leave to cool.
2. Grate the zest of the lemon before slicing it in half and squeezing out the juice. Put both the zest and juice in a large bowl.
3. Cut open the avocado, take out the stone and cut the flesh into small cubes. Scoop these carefully out of the skin and mix with the lemon to prevent discoloration.
4. Wash and drain the kidney beans; deseed and finely chop the chili; and wash and cut the celery and pepper into small cubes.
5. In a dry saucepan over a medium flame, toast the pine nuts until just golden brown, turning frequently. Roughly chop the coriander.
6. Stir the kidney beans, chili, celery, pine nuts and coriander in with the avocado and lemon mix, then stir in the rice.
7. Finally, mix in the olive oil and season with salt and pepper to taste.
8. Serve immediately at room temperature or chill in the fridge until needed. Also tastes good the next day.

Tip: The recipe uses brown rice, but can easily be made with couscous instead. This typical Moroccan ‘grain’, which is made from the starchy inner part of Durum wheat and is the country’s national dish, usually comes semi-cooked. This means it only needs to be covered with boiling water and left to soften for a few minutes. This will cut down the cooking time considerably. Follow the instructions on the packet for exact amounts and preparation instructions.

The copyright of the article Moroccan-style Rice Salad Recipe in Moroccan Food is owned by Cecily Layzell. Permission to republish Moroccan-style Rice Salad Recipe in print or online must be granted by the author in writing.

Read more:
here

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