Cumin-Scented Rice
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
1 tbsp.
Kowalski's Unsalted Butter
2 tbsp.
finely chopped yellow onion
½ tsp.
minced garlic
1 cup
basmati rice
2 tsp.
ground cumin
2 cups
chicken broth
½ tsp.
dried oregano
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Kowalski's Extra Virgin Olive Oil, to taste
Directions
- Melt butter in a saucepan over medium heat.
- Add onion and garlic; cook until softened (about 5 min.).
- Add rice and cumin; stir to coat.
- Add broth, oregano, salt and pepper; cover and bring to a boil.
- Reduce heat to low; simmer and cook, covered, until liquid is absorbed (about 20 min.).
- Fluff rice with a fork.
- Drizzle with oil and season with more salt and pepper to taste; toss gently to blend well.
Tasty Tips:
- You can substitute another medium- to long-grain rice or brown rice in this recipe. Try other grains and blends as well.
- You can also use frozen rice; prepare it according to package directions before adding oil and other mix-ins.
- If desired, you can use water to cook the rice instead of broth. You can also try mixtures of broth and water.
