Jasmine Rice With Shallots Cumin And Red Pepper Recipes

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FRAGRANT JASMINE RICE PILAF



Fragrant Jasmine Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (about 6 cups)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon cumin seeds
1/2 teaspoon Kosher salt
2 cups jasmine rice
3 cups low-sodium chicken broth
One 3-inch-long piece orange zest, removed with a vegetable peeler
1/2 cinnamon stick
1/3 cup salted cashews, coarsely chopped
1 scallion, thinly sliced

Steps:

  • 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
  • 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

JASMINE RICE WITH SHALLOTS, CUMIN AND RED PEPPER



Jasmine Rice with Shallots, Cumin and Red Pepper image

Make and share this Jasmine Rice with Shallots, Cumin and Red Pepper recipe from Food.com.

Provided by HappyMommy1422

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 cup jasmine rice
1 (16 ounce) can chicken broth
3 large shallots, cut and separated into rings
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or to taste)
1 tablespoon rice wine vinegar
1/4 teaspoon salt

Steps:

  • Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  • Add the cumin and red pepper.
  • Then cook the shallots until soft- 2-3 minutes.
  • Remove shallots and set aside.
  • Add rice and cook, stirring constantly for 30 seconds.
  • Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  • Remove from heat and let sit for 5 minutes.
  • Stir in shallots, vinegar and salt and serve.

Nutrition Facts : Calories 233.2, Fat 4.5, SaturatedFat 0.7, Sodium 524.2, Carbohydrate 41, Fiber 1.4, Sugar 0.4, Protein 6.1

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