This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid this recipe.
This recipe is safe for those who are sensitive to gluten.
"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world." -Auguste Escoffier, 19th century French chef
This Cumin Rice recipe is the perfect accompaniment to a wide variety of different dishes. Because so many cuisines use cumin, you can pair this rice with Indian, Mexican, South American, Middle Eastern, African, or even Asian dishes.
Servings: 2 | Serving size: about 1/2 cup cooked rice
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes good leftovers.
|1/2 cup||long grain brown rice|
|2 large||green onions (sliced thinly crosswise)|
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 30 - 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner.
Add the cumin and green onion and fold together gently.
Re-cover and let stand, covered, for 3 minutes before serving.
Serving size = about 1/2 cup cooked rice
Servings = 2
Amount Per Serving
|Calories 180||Calories from Fat 14|
|% Daily Value|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 2g||8%|
|Vitamin A 4%||Vitamin C 8%|
|Calcium 4%||Iron 6%|
|Vitamin K 52mcg||Potassium 206mg|