Monday, February 27, 2012
Yellow Rice - the Mizrahi Way!
3 Tbsp Olive Oil
2 Onions, chopped thinly
4 cloves of garlic, pressed or minced
3 tsp ground Cumin
1½ tsp Turmeric
1 tsp Black Pepper and 1-1/2 tsp Salt**
2 cups Long Grain Rice, (I suggest basmati rice)
4 cups unsalted chicken stock or
**4 cups water and 4 cubes of pareve chicken bouillon cubes (omit salt above if you use these)
3 Tbsp fresh cilantro leaves (optional)
Heat oil and onion on medium heat until onion is a golden colour.
Stir in garlic and spices for 1 minute to coat the onion.
Add the uncooked rice and stir for 3 minutes until everything is coated.
Add the stock and bring to a boil.
Change heat to low and simmer covered for 18-20 minutes.
Turn off the heat, and Let Stand, covered for 10 minutes. Remove lid and fluff rice lightly with a FORK.
Garnish with Cilantro. (Optional - but really nice)
K (F) if using stock - K (P) if using pareve boullion cubes
This recipe may easily be cut in half. Cooking time will be the same.