Cumin Scented Herbed Rice Recipes

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CUMIN SCENTED RICE



Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 27m

Yield 10 cups

Number Of Ingredients 6

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

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.

CUMIN-SCENTED RICE TIMBALES



Cumin-Scented Rice Timbales image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 8

1/2 cup minced onion
1 teaspoon cuminseed, plus additional, toasted lightly, for garnish
1/8 teaspoon dried hot pepper flakes
2 tablespoons olive oil
1 cup converted rice
1 cup chicken broth
1/4 teaspoon salt
1 tablespoon minced fresh parsley leaves

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.

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.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE



Cuban Black Beans and Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows

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 RICE



Cumin Rice image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons finely minced onion
1 small clove garlic, peeled and finely minced
1 cup rice
2 teaspoons ground cumin
1 1/2 cups chicken broth
1 bay leaf

Steps:

  • Heat half the butter in a saucepan and add onion and garlic. Cook, stirring, until onion is wilted. Add rice and cumin and stir to coat rice.
  • Add broth and bay leaf. Cover and bring to boil. Simmer exactly 17 minutes. Remove and discard bay leaf and stir in remaining 1 tablespoon butter.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams

CUMIN RICE



Cumin Rice image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup converted rice
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth or water
2 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf

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

CUMIN HERB RICE PILAF



Cumin Herb Rice Pilaf image

Categories     Herb     Rice     Side     Quick & Easy     Spice     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 teaspoons cumin seeds
1 large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
2 tablespoons olive oil
1 1/4 cups long-grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

  • Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
  • Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
  • Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
  • Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.

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