Cumin rice timbales
6 Servings
Ingredients
| Quantity | 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 |
Directions
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