Moroccan Rice Pilaf

After making preserved lemons a couple winters ago I love to find tasty ways to utilize them in different meals.  The base recipe for this Moroccan Rice Pilaf comes from Put 'Em Up by Sherri Brooks Vinton, the same book where I originally got the recipe to make preserved lemons.  To spice it up a bit I used a few of the spices from the combination in the Chicken and Olive Tagine that we had a few months back.

I like this recipe because it is a great pantry recipe for times when the cupboards become rather bare in between trips to the grocery store. I sometimes serve large portions as a vegetarian meal with yogurt and flatbread on the side.  Small portions work nicely as a side dish alongside grilled meat or fish.

•2 Tablespoons olive oil

•1/2 onion, diced

•3 cloves garlic, minced

•1/2 preserved lemon, rinsed, flesh removed and finely diced

•4 cups chicken broth

•1 bay leaf

•1 Tablespoon curry powder

•1 teaspoon paprika

•1 teaspoon cumin

•1 teaspoon allspice

•2 cups uncooked white rice

•2 cups cooked chickpeas

•2 Tablespoons dried parsley, or a handful of fresh, minced

Heat the olive oil in a Dutch oven over medium heat.  Saute the onion, and garlic for a few minutes until the onion begins to sweat.  Add the preserved lemon and chicken broth.  Bring to a boil.  Add the Bay leaf, curry, paprika, cumin, allspice, and chickpeas. If using dried parsley add it now. Add at the end if using fresh. Simmer, covered, over medium or medium low heat until the liquid is absorbed and the rice is tender.  Fluff and add fresh parsley