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Monday, December 03, 2012

Moghrabieh with Pan-cooked Chicken and Vegetables

I cook Moghrabieh every once in a while, not as often as cous-cous or pasta or rice— sometimes adding it to soups for body, sometimes making a casserole with a bunch of other vegetables, but usually, I serve it in place of rice with some vegetables.

I have to admit that I am a rice cooker fan - the standard electric kind. Many dishes get done without much fuss using my rice cooker - from the simple yet fragrant subzi biriyani to the creamy polenta. Quinoa, barley, millet all get cooked in the rice cooker, much like rice. And so did this moghrabieh.

Chicken breast is rather simple in this meal - marinate in a favorite marinade and pan cook it till done.

Veggies are just steamed - except, I then quickly pan-sauteed the carrots in a bit of broth to add some flavor.

1 cup uncooked moghrabieh pearls
2 cups broth or water
1 tsp crushed caraway seeds (or cumin seeds)
1 tsp dried sumac or crushed fenugreek leaves ("Methi leaves" in Indian stores) 
1 tsp dried crushed mint leaves
1 Tbsp olive oil
salt as needed

  1. Sauté the uncooked moghrabieh in olive oil, adding the dry spices; then transfer to the rice cooker, add the broth or water and cook in the standard rice cycle; fluff when done and keep warm.
  2. Serve it as-is with some sides like Indian Kofta curries, or Tagine, or add it to soups.

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