Monday, February 21, 2011

Moroccan Medley

serves 4-6

This dish is so incredibly filling and comforting!  Nothing like a warm bowl of goodness to melt away your winter blues!

2 1/2 cups Grain of your choice: quinoa, millet, cous cous, etc ( I used Trader Joes Harvest Grain Blend... LOVE IT)
1 large onion, chopped
4 cloves of garlic, chopped
1 Tbsp chopped fresh ginger
4 large carrots, peeled and sliced
1/2 cup chopped dried apricots
4 cups veggie stock
1/2-1 cup orange juice
zest of 1 orange
s/p
1 tsp cinnamon
2 tsp cumin (or more to taste)
1 tsp paprika (or more to taste)
1 tsp tumeric (or more to taste)
1/2 tsp ground ginger (bump up to 1 tsp if not using fresh ginger)
1 can garbanzo beans
1/2 cup sliced almonds
1/2 fresh cilantro, roughly chopped

Preheat oven to 350 degrees.

In a large stove/oven proof pot, heat 1 Tbsp oil over medium heat.  Add in onions, garlic, fresh ginger, and carrots.  Saute until veggies are tender, about 5-10 minutes.  Add in grains and spices and stir to coat.  Finally, add in apricots, garbanzo beans, stock, o.j., and orange zest.  You want to make sure that the liquid covers the grains and veggies, but doesn't drown them.  You may need to adjust the amount of liquid for your needs.  Place large pot, uncovered, in the oven.  Cook until most of the liquid is absorbed and the grains are tender.  This could take anywhere between 25-50 minutes, depending on the type of grain you use.

To serve, garnish with chopped cilantro and almonds!

1 comment:

  1. I made this tonight - wow! My vegan dad and non-vegan mom loved it. Thanks for a great recipe!

    ReplyDelete