Rice Cooker Moroccan rice with roast carrots

by Jonathan Cheung

Rich scents and flavours abound in this simple, healthy, vegetarian dish; can be a meal for 3-4 or as a side dish for 6-8.

[Total: 6 Average: 3.7]
Rice cooker Moroccan rice with roast carrots


Rice cooker ingredients

  • 1 cup/250mL Dainty Brown Basmati rice
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric
  • 1/2 tsp ground Coriander
  • 1/4 tsp ground Cinnamon
  • 1 small can Chickpeas, drained and rinsed
  • 1 small Onion, peeled and diced
  • 1 1/2 cups/375mL Vegetable Stock

Moroccan Roast Carrots

  • 4 large Carrots, peeled and sliced 1/2 inch thick
  • 3 tbsp Olive Oil
  • 1 tsp ground Cumin
  • 1 tsp Maple Syrup
  • 1 pinch Red Pepper flakes
  • Salt & Pepper
  • Garnish: Handful fresh Parsley, chopped rough



Place the Dainty Brown Basmati, cumin seeds, turmeric, coriander, cinnamon, chickpeas and onion in a rice cooker. Pour in the vegetable Stock and season with salt and pepper. Close lid and cook.


Preheat oven to 450*. in a large bowl, toss together the sliced carrots, olive oil, ground cumin, maple syrup, pepper flakes, and salt and pepper. Place on a lined baking sheet and roast for 25 minutes, or until the carrots char a little around the edges.


When done, Fluff the rice and serve with a generous spoonful of the carrots on top. Sprinkle with parsley to serve.


Special Touch: Great to serve with a little Lemony Tahini. Whisk together 1/4 cup/60mL Tahini, 5 tbsp water, 1 garlic clove grated, 2 tbsp lemon juice, and salt and pepper. Drizzle on top to serve.

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