Moraccon Rice Pilaf

1-1/2 C. basmati rice
3 Tbsp. unsalted butter
1/2 C. finely chopped yellow onions, from one small onion
1/2 tsp. cumin
1/2 tsp. ground turmeric
1/4 tsp. cinnamon
2 cloves garlic, minced
2-1/4 C. water
1-1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 C. dried fruit, such as currants, raisins or finely chopped dried apricots

1/2 C. Peas

1/4 C. sliced or slivered almonds, toasted until golden

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit and peas over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve. Enjoy!

North African Spiced Butternut Squash

5 tbsp. vegetable oil

 1 ¹/₂ C. walnut halves

1 each cinnamon stick
2 each whole cloves
1 large yellow onion, thinly sliced 
2 # butternut squash, peeled, seeded & cut into 1” pieces
1 tsp kosher salt
¹/₂ tsp. fresh ground black pepper
1 tsp. ground coriander
¹/₂ inch fresh gingerroot, peeled and minced
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1 ¹/₂ C. golden raisins
1 ¹/₂ C. vegetable stock or water
1 C. Pomegranate seeds, (optional)

 

Heat 3 tablespoons oil in a deep skillet over medium heat.  Add walnuts and toast lightly (about 3-4 minutes tossing often).  Remove walnuts and reserve.  Add remaining oil, heat very hot.  Add the cinnamon, cloves, coriander and the ginger.  Cook 10 seconds, add onions and squash, cook for 15-20 minutes until the squash is golden brown. 

 

Add the salt, pepper, sugar, lime juice, golden raisins and vegetable stock or water.  Bring to a boil, reduce heat to low and cover.  Simmer for 15 – 20 minutes until squash is tender. Fold in the walnuts. Sprinkle with pomegranate seeds (optional), serve and Enjoy!