Cumin rice timbales

Yield: 6 Servings

Measure Ingredient
½ cup Onion, minced
1 teaspoon Cumin seeds
⅛ teaspoon Dried crushed red pepper
2 tablespoons Olive oil
1 cup Converted rice, uncooked
2 cups Chicken broth
½ teaspoon Salt
1 tablespoon Fresh parsley, minced
½ 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

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