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 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
Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!
Provided by COOKGIRl
Categories Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a teapot bring 3 cups of water to the boil.
- In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
- Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
- Cover the pan tightly, remove from heat and let sit 20-25 minutes.
- After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
- Add more salt if needed.
- Serve with lemon wedges.
Nutrition Facts : Calories 271.4, Fat 3.9, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 53.1, Fiber 1.9, Protein 4.5
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.
CUMIN RICE PILAF
"Rice doesn't have to be a boring side dish," declares Aurora, Colorado's Janice Mitchell. "Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 416mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CUMIN RICE WITH AVOCADO
Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place first 4 ingredients in a large saucepan; bring to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. , Stir in picante sauce; heat through. Gently stir in avocado and green onions.
Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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.
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
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
PANEER JALFREZI WITH CUMIN RICE
Spice up your week with this satisfying, healthy, low-calorie veggie curry. It provides calcium, iron, vitamin C and fibre, along with three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together with a stick blender until very smooth, then bring to a simmer. Cover and cook for 15 mins.
- Meanwhile, cook the rice and cumin seeds in a pan of boiling water for 25 mins, or until tender.
- Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce with the chopped coriander, then serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice, then chill the rest for another day. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftover portions in the microwave until piping hot.
Nutrition Facts : Calories 483 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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