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
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
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
CUMIN SCENTED RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 27m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
- Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
CUBAN BLACK BEANS AND CUMIN SCENTED RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
- In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
- Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
- Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
- 1 1/2 tablespoons butter
- 1 tablespoon cumin seeds
- 3 cups uncooked basmati rice
- 2 small limes, juiced
- 6 cups cold water
- 2 teaspoons salt
- Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
- Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
CUMIN-SCENTED RICE TIMBALES
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the onion, 1 teaspoon of the cuminseed, and the red pepper flakes in the oil over moderately low heat, stirring, until the onion is softened, add the rice, and cook the mixture, stirring, for 1 minute. Stir in the broth, 1 cup water, and the salt, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Fluff the rice with a fork, stir in the parsley, and let the rice stand, covered off the heat for 5 minutes. Pack the rice into 4 lightly coiled 3/4-cup timbale molds, unmold the timbales, and sprinkle the additional cuminseed on top of them.
CUMIN-SCENTED HERBED RICE
Categories Herb Rice Side Christmas Thanksgiving Quick & Easy Spice Christmas Eve Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.
- Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
- Stir rice into cumin. Stir in broth and bring to a boil.
- Reduce heat to low and cover pan, then simmer gently until rice is tender, 16 to 18 minutes.
- Fluff rice with a fork and let stand, covered, off heat up to 10 minutes. When ready to serve, stir in scallions and cilantro.
LEMON SCENTED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.
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.
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
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