Ras el Hanout Rice with Grilled Kabocha

 

Ras el Hanout Rice with Grilled Kabocha

Moroccan inspired, fantastic depth of flavor from the ras el hanout rice. Add grilled kabocha, blistered tomatoes, raisins, and fresh cilantro and wow!
Keyword ras el hanout rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Ian Wickman

Ingredients

Ras el Hanout Rice

  • 1 cup uncooked rice
  • 2 cups vegetable stock
  • 1/4 cup raisins
  • 1/2 tsp ras el hanout
  • 1/2 tsp salt

Grilled Vegetables

  • 1/4 each kabocha squash, cut into slices
  • 1/2 cup cherry tomatoes
  • 1 tbsp olive oil
  • 1/4 tsp salt

Finish

  • 1/2 each lemon
  • 1/4 cup cilantro, chopped
  • 1 tbsp olive oil (optional)

Instructions

Ras el Hanout Rice

  • Cook your rice according to it's directions, using vegetable stock instead of water. Add the raisins, salt, and ras el hanout to the pan with the stock and stir to combine. Takes about 15 - 20 minutes for many rices (up to 45 minutes or longer for some types).
  • When the rice is cooked, fluff and combine as below!

Grilled Vegetables

  • Get your grill nice and hot.
  • Wash and slice the kabocha into about 1/4 inch slices. Make sure to scoop out the seeds and guts first! This recipe used about 1/4 of a kabocha (of course I grilled the whole thing because it's just delicious!).
  • Brush kabocha with a little olive oil and sprinkle with a little salt.
  • Rinse cherry tomatoes and cut in half. Drizzle a little olive oil and salt on the cherry tomatoes as well, toss to coat.
  • Put the kabocha directly on the grill, sear about 2 minutes each side to get a nice bit of char but not all the way blackened. Slide to a cooler part of the grill and let cook indirectly another 2 minutes or so (total of about 5 - 6 minutes).
  • Using a grill basket pour the oiled and salted cherry tomatoes into the basket and set on the grill. Grill quickly, stirring/turning once until lightly blistered and hot, about 2 - 3 minutes total. Remove from heat.

Finish

  • Cut the rind off and chop kabocha into 1/4 inch cubes (not strictly necessary to take the rind off but depends on how tough it is, your preference, and whether it's organic etc.)
  • Add the kabocha, cherry tomatoes, and (optional) olive oil to the rice and stir to combine. Squeeze a bit of the lemon juice on the rice and taste, adjust salt & lemon to taste. Sprinkle with cilantro and enjoy!

Notes

It is incredible when you use such an amazing spice blend (of which they will vary batch to batch, place to place) but always delicious and the depth of flavor achieved so simply is fantastic! I combined it with the end of season tomatoes, some fall squash and a bit of fresh lemon and cilantro for a bright kick, wonderful vegetarian side!

Comments(0)

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Want more delicious recipes and content delivered to your inbox? Sign up below!

Thank you for subscribing, I can't wait to share my latest recipes with you!