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CUMIN RICE




Source of Recipe


Magazine


List of Ingredients




1 TBSP. OLIVE OIL
1/4 C. CHOPPED GREEN ONION, WHITE AND GREEN PARTS
1 C. BASMATI OR LONG-GRAIN RAW RICE
3/4 TSP. GROUND CUMIN
2 C. CHICKEN BROTH
SALT AND FRESHLY GROUND BLACK PEPPER
2 TBSP. CHOPPED FRESH CORIANDER OR PARSLEY, OPTIONAL

Recipe



HEAT THE OLIVE OIL IN A SMALL SAUCEPAN OVER MEDIUM HEAT. ADD THE GREEN ONION AND COOK, STIRRING FREQUENTLY, UNTIL THE GREEN ONIONS' COLOR DARKENS AND THE ONION IS TENDER - A MINUTE OR TWO. ADD THE RICE AND CUMIN AND STIR THOROUGHLY.

COOK THE RICE IN THE HOT OIL, STIRRING FREQUENTLY, UNTIL THE RICE TURNS SLIGHTLY OPAQUE, ANOTHER MINUTE OR TWO.

POUR IN THE CHICKEN BROTH AND SEASON TO TASTE WITH SALT AND FRESHLY GROUND BLACK PEPPER, KEEPING IN MIND THAT YOU CAN ALWAYS ADD MORE BUT YOU CANNOT TAKE OUT WHAT YOU HAVE ALREADY ADDED.

BRING THE MIXTURE TO A BOIL, COVER THE SAUCEPAN AND REDUCE THE HEAT TO SIMMER. COOK FOR 20 MINUTES, OR UNTIL THE LIQUID HAS EVAPORATED - IT MAY TAKE AN ADDITIONAL FIVE MINUTES OR SO. DON'T LIFT THE LID WHILE THE RICE IS COOKING, AND DON'T STIR IT, WHICH MAKES COOKING RICE GO GUMMY.

WHEN THE RICE IS TENDER, FLUFF IT WITH A FORK.

MIX IN THE CHOPPED CORIANDER AND SERVE THE RICE IMMEDIATELY. MAKES 4-6 SERVINGS.