CUMIN RICE
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
- Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
- Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON-CUMIN RICE
Steps:
- Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.
JEERA (CUMIN) RICE
This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!
Provided by MEDHALEE
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
- Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 77 g, Fat 13.9 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 0.9 mg
RICE AND CUMIN
Steps:
- Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
- Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
- Fluff the rice with a fork and serve it with the cusk.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 601 milligrams, Sugar 4 grams
CUMIN RICE
This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!
Provided by NehaDillard
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
- Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 37.4 g, Fat 7.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 46.5 mg, Sugar 0.1 g
RICE WITH SQUASH AND CUMIN
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately.
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- Add the uncooked rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
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