Cumin Rice Timbales
- COOK TIME
- 25 Min
- READY IN
- 25 Min
Who doesn't love a dish that looks fancy, tastes great, but is so easy? We haven't met anyone and this dish is a mix of all of those awesome things! Ladies and gentlemen, put your hands together for these Cumin Rice Timbales because they are truly show stoppers!
What You'll Need:
cup minced onion
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
teaspoon crushed red pepper
2 tablespoons olive oil
1 cup converted rice, uncooked
1 (14-1/2-ounce) can chicken broth
1 tablespoon minced fresh parsley
teaspoon cumin seeds, lightly toasted (optional)
What To Do:
- 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, water, and salt. Bring to a boil; cover, reduce heat, and simmer 20 minutes 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 (6-ounce) custard cups lightly coated with cooking spray. Immediately invert onto a serving platter. Sprinkle with toasted cumin seeds, if desired.
Fancy Shmancy is what I call these little rice molds. They look impressive on a dinner plate, but they're so easy to make. Just pack the cooked rice in a custard cup and invert it onto the serving plate. Voila! Toast cumin seeds to sprinkle on top, if you'd like. Just stir 'em in a dry skillet over medium heat 30 seconds or until toasted.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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