CUMIN SCENTED RICE RECIPES

CUMIN-SCENTED RICE WITH BLACK BEANS RECIPE | MYRECIPES

Cumin-Scented Rice With Black Beans Recipe | MyRecipes image

Complement your favorite Southwesternstyle entrée with this filling side dish, which gets its distinct flavor from cumin, cilantro, and green chiles.

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup) other: 1 minute

Number Of Ingredients 11

Ingredients

1 teaspoon canola oil
1 garlic clove, minced
¼ cup chopped onion
¾ cup uncooked long-grain rice
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1?½ cups fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons canned chopped green chiles
¼ cup chopped fresh cilantro

Steps:

Heat oil in a medium saucepan over medium-high heat. Add garlic and onion; sauté 2 to 3 minutes or until tender. Add rice, cumin, salt, and pepper; sauté 30 seconds. Add broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
. Add black beans, chiles, and cilantro to rice mixture; fluff gently with a fork. Cover and let stand 1 minute before serving.

Nutrition Facts : Calories 214 calories, CarbohydrateContent 39.6 g, FatContent 2 g, FiberContent 4.8 g, ProteinContent 7.9 g, SaturatedFatContent 0.2 g, SodiumContent 502 mg

CUMIN-SCENTED QUINOA AND BLACK RICE RECIPE | EPICURIOUS

Cumin-Scented Quinoa and Black Rice Recipe | Epicurious image

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Provided by The Bon Appétit Test Kitchen

Total Time 40 minutes

Cook Time 40 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1" pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges
Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Steps:

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

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CUMIN-SCENTED QUINOA AND BLACK RICE RECIPE | BON APPÉTIT

Cumin-Scented Quinoa and Black Rice Recipe
From bonappetit.com
Reviews 3.8
Total Time 40 minutes

Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 Tbsp. oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

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Remove the pan from the heat and let it stand, covered, for about 10 minutes. Fluff the rice with a fork, discard the bay leaves and serve.

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CUMIN-SCENTED CHICKEN CURRY RECIPE | BBC GOOD FOOD

This curry improves if you make it ahead, it gives the flavours time to mingle
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine Indian
Calories 810 calories per serving

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SHRIMP OVER CUMIN-SCENTED BEANS | RECIPES | WW USA

This unusual pairing of ingredients is a surprisingly tasty meal. The rich kidney beans are seasoned with fresh jalapeno, cumin and oregano. We use the entire can with juices to create a luscious sauce for the shrimp. Using the broiler to cook the shrimp is fast and preserves the lime juice that coats the shrimp. Serve with a Mexican-inspired salad or over a bit of steamed rice for a heartier dish. Ready in only 30 minutes, this is a fast weeknight option. Try adding some roasted bell pepper strips or a handful of baby spinach to each bowl to increase the vegetable presence.
From weightwatchers.com
Total Time 30 minutes
Category Lunch,Dinner
Cuisine Mexican
Calories 93 kcal per serving

Serving size: about 3 1/2 oz shrimp and a scant 1/2 c beans

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CUMIN-SCENTED HERBED RICE RECIPE | EPICURIOUS

Aug 20, 2004 · Step 2. Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
From epicurious.com

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