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Moroccan Vegetable Rice Recipe from Restaurant Marrakesh


2 cups long-grain white rice
4 cups water
1/2 cup olive oil
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup grated carrots
1/2 cup tomato paste
2 teaspoons salt
1 teaspoon white pepper
Pinch of saffron

Yield: 6 servings


Preheat the oven to 350 degrees.

Combine all ingredients in a 2 1/2- or 3-quart baking dish and combine thoroughly with a whisk.

Cover the dish and bake for 1 hour until all the liquid has been absorbed.

Stir the rice before serving. (If you are using a gourmet rice, such as basmati, the cooking time will be a bit longer.)



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