Moroccan Style Rice

This is the vegan dish that I mentioned a few posts ago that Miss April made for us to serve on the street, which delighted our South African friend so much. A few of our readers asked for the recipe, so here it is.

Ingredients:

  • 3 or 4 Very large Spanish Onions
  • 12 oz. Apricots – chopped
  • 1 box of raisins
  • 2 bunches fresh Cilantro
  • 2 bunches fresh Parsley
  • 1½ cups Wild Rice
  • 2 lb. Basmati Rice
  • 3 Tablespoons Turmeric
  • 3 teaspoons Cinnamon
  • 2 lb. Carrots – sliced
  • Olive Oil
  • Salt

Cook rice. Chop onion, parsley and cilantro fine in food processor. Sauté with spices in olive oil. Toss everything together in a turkey roasting pan. We slow cooked it at 200º or 250º until it was time to leave for the city. It basically needs to be baked until the carrots soften.

This recipe makes a large turkey roasting pan full.