Cumin-Scented Herbed Rice

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Cumin-Scented Organic Herbed Rice

 

2/3 cup long-grain white rice

1/3 tsp. cumin seeds

1/2 tbsp. corn oil

2/3 cup vegetable broth

2 scallions, thinly sliced

1/4 cup fresh cilantro, chopped

 

Wash rice in several changes of cold water in a bowl until water runs clear.

Drain well. Toast cumin seeds in oil in a 2 quart heavy saucepan over low heat,

stirring occasionally until a shade darker. Stir rice and broth into cumin.

Bring to a boil. Reduce heat to low and cover pan, simmer gently until rice is

tender, 16 to 18 minutes. Fluff with a fork and let stand, uncovered, off heat

for 10 minutes. When ready to serve, stir in scallions and cilantro.

Makes 4 servings.

 

 

 

 

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