Moroccan-inspired Whole Grain Rice with Raisins and Almonds

Moroccans are not big on rice. We ate rice on weekends, holidays and special occasions. I guess couscous to Moroccans is what rice is for Iranians. We mostly ate couscous, L'Intriya , Moroccan-style noodles or bread. We definitely didn’t eat whole grain rice. Still, times have changed and the recipe below is one of my attempts to modify some of the Moroccan recipes to the new food trends of our time

• 1 cup whole-grain rice, washed and drained

• 1 small onion, finely chopped

• ⅛ tsp. clove

• ¼ tsp. cinnamon

• ⅛ tsp. allspice

• ¼ ttsp. paprika

• ¼ tsp. turmeric

• ½ tsp. black pepper

• 1 tsp. salt

• 2 tbsp. olive oil

• 2 cups hot boiling water

• ¼ cup raisins or a mix of dried fruits

• 2 tbsp. toasted almonds

1. In a wide skillet, heat the oil and saute the onion for 5 minutes.

2. Add the spices and fry for 2 more minutes.

3. Add the rice, the raisins and the water. Bring to a boil.

4. Lower the heat, cover and cook for 45 minutes or as instructed by the manufacturer.

5. Sprinkle the rice with the almonds and serve.