 Moroccan Supper
Makes 4 servings
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Image © Publications International, Ltd.
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Moroccan Supper
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Ingredients
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1
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(7.2-ounce) package RICE-A-RONI® Rice Pilaf
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1/2
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cup chopped onion
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2
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cloves garlic, minced
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2
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tablespoons margarine or olive oil
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1
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teaspoon ground cumin
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1/4
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teaspoon ground cinnamon
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1
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(15-ounce) can garbanzo beans or chick peas, rinsed and drained
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1-1/2
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cups broccoli flowerets
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1/4
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cup dried apricots, slivered or raisins
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1/3
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cup slivered or sliced almonds, toasted
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1/4
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cup chopped cilantro (optional)
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Prep Time
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10 minutes
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Cook Time
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30 minutes
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1. In large skillet over medium heat, sauté rice-pasta mix, onion and garlic with margarine until pasta is light golden brown.
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2. Slowly stir in 2 cups water, cumin, cinnamon and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 10 minutes.
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3. Stir in beans, broccoli and apricots. Cover; simmer 10 to 12 minutes or until rice is tender. Serve topped with almonds and cilantro, if desired.
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Variation
For a Southwestern flair, use black beans, 1-1/2 cups corn and 1/4 teaspoon chili powder instead of garbanzo beans, apricots and cinnamon.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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411
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Total Fat
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14 g
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Carbohydrate
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61 g
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Protein
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13 g
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Sodium
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1014 mg
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Printed
from fbnr.com
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