Cumin Scented Herbed Rice Recipes

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JEERA (CUMIN) RICE



Jeera (Cumin) Rice image

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

2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 cup dry jasmine rice
1 ¾ cups water
salt to taste

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

LEMON-CUMIN RICE



Lemon-Cumin Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

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.

CUMIN-SCENTED QUINOA AND BLACK RICE



Cumin-Scented Quinoa and Black Rice image

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Provided by Bon Appétit Test Kitchen

Categories     Rice     Side     Vegetarian     Low Cal     Low Sodium     Dinner     Lunch     Quinoa     Fall     Winter     Family Reunion     Healthy     Low Cholesterol     Potluck     Cumin     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1" pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges
Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Steps:

  • Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  • Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

CUMIN-SCENTED HERBED RICE



Cumin-Scented Herbed Rice image

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

2/3 cup long-grain white rice
1/2 teaspoon cumin seeds
1/2 tablespoon corn oil
2/3 cup fat-free chicken broth
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro

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.

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