My favorite rice and pasta dishes have lots of veggies inside to fill me up. It’s a great way to cut back on the grains but still make a bulky side dish. This Moroccan Rice is the perfect example. Crunchy bulgur is infused with rich spices like cumin and cinnamon. Bright vegetables like red peppers and zucchini complement sweet cherries and a touch of honey. Crunchy almonds top it off and make a perfect accompaniment for a roasted chicken.
Makes: 4 servings
Prep Time: 30 minutes Total Time: 30 minutes
1 1/2 cups bulgur, uncooked
2 green zucchini, ends trimmed
1 red pepper, stemmed and seeded
1 white onion
3/4 cup dried cherries
3/4 cup whole almonds, roughly chopped
2 tsp cumin
2 tsp paprika
1 1/2 tsp cinnamon
2 tbs honey
2 tbs maple syrup
2 tbs apple cider vinegar
salt and pepper to taste
- Bring 3 1/4 cups water to a boil. Add the bulgur and reduce to a simmer. Cook for 8 minutes or so, until it’s almost cooked. Add the dried cherries and cook another 2-3 minutes, until the bulgur is cooked to al dente and the cherries are rehydrated. Remove from the heat and pour into a colander; rinse with cold water to stop the cooking.
- While the bulgur is cooking, dice the zucchini, red pepper, and onion into a small dice (1/2 inch pieces). Heat a large skillet with a drizzle of vegetable oil onto medium heat. Add the vegetables, cumin, paprika, cinnamon, and apple cider vingar; saute covered for 5-6 minutes, or until the vegetables begin to soften.
- Add the bulgur and cherries to the mix. Stir well to combine everything. Add the maple syrup and honey. Stir and season with salt and pepper.
- Pour into a serving dish and top with almonds. Serve hot or slightly warm.
Cooking In Red Socks 