Moroccan Rice

I love the colors of Morocco!

If I could put my personality into colors I would choose the earthy- jewel tones of Morocco.

As a vegetarian, it is easy to cook with color. Think about putting an outfit together. If the color combination makes your heart flutter than it would suffice to say that that particular scheme is your color personality.

The same goes with food. Color awakens your palette. Once you have decided what you will cook add color. And the seasonings are just the accessories that complete the meal.

I’ve always wanted to cook with dried fruit. So I came up with the very fragrant, colorful,and flavor packed recipe.

You will need:

1 package of mixed dried fruit. (No sugar added)

1/2 onion diced

1 1/2 Garlic cloves diced

1 tbsp Cinnamon

Fresh Nut Meg

1/4 cup toasted Walnuts

1 tsp Red Pepper Flakes

Cilantro

1/2 Lime

The Trio (Salt, Pepper, Olive Oil)

Preparation:

Toast walnuts in a dry frying pan until browned. Cook rice according to directions on package. This recipe serves 4-6, if you cook more rice be sure to make the necessary adjustments to the ingredient amounts.

Using the trio sauté onion and garlic. Dice the fruit into small bites. Once the rice is done add onion, garlic, fruit and walnuts.  Add a fistful of cilantro and lime juice. Season this mixture with cinnamon, nut meg, and, red pepper flakes.

Let the rice sit until the fruit softens and the seasons are well incorporated. Taste.

Serve as a main dish with side salad and a steamed veggie. Or serve as a side dish.

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