Cumin Rice Timbalespasta, rice 1/2 cup onion, minced 1 teaspoon cumin seeds 1/8 teaspoon dried crushed red pepper 2 tablespoon olive oil 1 cup converted rice, uncooked 2 cup chicken broth 1/2 teaspoon salt 1 tablespoon fresh parsley, minced 1/2 teaspoon cumin seeds, lightly toasted Cook first 3 ingredients in oil in a large saucepan over medium-high heat, stirring constantly, until onion is tender. Add rice; cook 1 minute, stirring constantly. Stir in Chicken broth and salt. Bring to a boil; cover, reduce heat, and simmer 20 min. or until liquid is absorbed and rice is tender. Remove from heat, and stir in parsley. Cover and let stand 5 minutes. Pack warm rice mixture into 6 oiled 6-ounce custard cups. Immediately invert onto a serving platter. Sprinkle with toasted cumin seeds. From the recipe files of Suzy.Q |
