Rice with Preserved Lemons

Rice with Preserved Lemons is a fragrant Moroccan dish that combines the zesty brightness of preserved lemons with high-protein ingredients for a satisfying meal. This dish balances flavors and textures, making it a delightful addition to any dining table.

Ingredients

• Basmati rice - 150 grams
• Water - 400 milliliters
• Canned chickpeas - 200 grams, drained and rinsed
• Preserved lemons - 1 whole, rind only, finely chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Toasted almonds - 30 grams, chopped

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a medium saucepan, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant, about 1 minute.
3. Add the chickpeas, preserved lemon rind, ground cumin, ground coriander, salt, and black pepper to the saucepan, stirring to combine and cook for 2-3 minutes.
4. Drain the soaked rice and add it to the saucepan, stirring to coat the rice with the spices and chickpeas.
5. Pour in the 400 milliliters of water, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed.
6. Remove from heat and let it sit covered for an additional 5 minutes to steam.
7. Fluff the rice with a fork, then stir in the chopped parsley and toasted almonds before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• High in protein from chickpeas, supporting muscle health and recovery.
• Rich in dietary fiber, promoting digestive health and satiety.

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