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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the rice until the water runs clear. Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes. | 2. Melt 3 tablespoons of the butter in a pot over medium heat. Stir in the rice and saffron. | 3. Pour 4 cups water into the pot along with the salt. Bring to a rapid boil; boiling for 2 minutes. Turn heat down to a simmer and cover pan. | 4. Cook the rice for 20 minutes or until the grains are tender and no liquid remains. | 5. Take the pot off the heat and cover the lid with a clean cotton dish towel. Allow to stand 10 minutes. | 6. In a sautè pan melt the remaining 1 tablespoon of butter over medium heat. Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned. Add the dried fruit and cook 1 minute longer, until warmed through. | 7. Stir the nut/fruit mixture into the rice and transfer to a platter. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1 1/2	1/2		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
saffron thread	1	pinch		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
hazelnut	1/4	cup		79.8	12.0	0.0	4.002
apricot	1/4	cup	unsulphured cut	18.6	4.309	0.5425	0.1511
raisin	1/4	cup	unsulphured	124.575	32.802	1.3984	0.1898

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.