Hello folks! I come bearing a delicious recipe for Mixed Nut Moroccan Rice. Thanks to my mother bear for recommending this recipe. This one is a winner. 

The recipe calls for a tablespoon of ‘moroccon seasoning’ blend which can be made easily. The following quantities make more than enough to have on hand for future makings of the rice!

Moroccan Seasoning:

5 tsp nutmeg

5 tsp ground cumin

5 tsp ground coriander

2 1/2 tsp all spice

2 1/2 tsp ground ginger

1 1/4 tsp cayenne pepper

1 1/4 tsp ground cinnamon

A handy hint: if you are as accident prone as me, make a mental note not to inhale while measuring out the cayenne pepper. It will result in a coughing fit and watery eyes. But you’re probably not as silly as me.

Mixed Nut Moroccan Rice

You shall need:

2 1/2 tbs olive oil

1/3 cup pine nuts

1/3 cup slivered almonds

1/3 cup raw cashews

1 tbs moroccan seasoning blend (recipe above)

6 shallots, finely sliced

1 1/2 cups long grain rice

3 cups vegetable stock

1 whole orange

1/3 cup currants

2 tbs parsley, roughly chopped

And it all goes a little something  like this:

• Heat 1 tablespoon oil in a saucepan over medium-high heat. Add nuts. Cook, stirring, for 3 to 4 minutes or until golden. Add seasoning blend. Stir until well combined. Remove nuts to a plate.
• Add 2 teaspoons oil and onions to saucepan. Cook over medium heat for 1 minute. Remove to plate with nuts.
• Increase heat to high. Add remaining oil and rice to hot saucepan. Stir to coat rice with oil. Add stock and whole orange (don’t peal it or anything). Cook, stirring, until mixture comes to the boil. Reduce heat to low. Cover. Cook for 15 to 20 minutes, or until rice has absorbed stock.
• Remove orange. Stir in nut/shallot mixture, currants and parsley. Season with salt and pepper.

DEEEELICIOUS!