Mixed Nut Moroccan Rice

Mixed Nut Moroccan Rice

submitted by Sonya


  • 2 1/2 tbsp olive oil
  • 1/3 cup pine nuts
  • 1/3 cup slivered almonds
  • 1/3 cup cashews
  • 1 tbsp Moroccan seasoning blend
  • 6 green onions
  • 1 1/2 cup long grain rice
  • 3 cups chicken stock
  • 1 orange
  • 1/3 cup currants
  • 2 tbsp flat leaf parsley


  1. Thinly slice green onions
  2. Peel orange, remove pith, cut into 8 segments
  3. Heat 1 tbsp of oil in pan over medium-high heat, add nuts and stir until begin to brown
  4. Add spices to nuts, stir, then remove from heat and put to the side
  5. Add 2 tsp oil to sauce pan heat over medium-high heat and add green onions
  6. Cook for 1 minute then remove and set aside with nuts
  7. Turn heat to high, add remaining oil to pan
  8. Pour rice into pan and coat rice with oil
  9. Add chicken stock and orange slices to rice
  10. Cook, stirring until comes to boil
  11. Reduce heat, cover and simmer for 15 to 20 minutes or until rice has absorbed all of the stock
  12. Remove orange segments
  13. Stir in nut mixture, currants (can substitute with dried cranberries, raisins, dried gooseberries), green onions, and parsley
  14. Use with cooked lamb, fish, or chicken

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