Yield: 6 Servings
|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|
|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