Cumin Rice Timbales

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Cumin Rice Timbales

 

Serves: 6

 

1/2 cup onion, minced

1 tsp. cumin seeds

1/8 tsp. dried crushed red pepper

2 Tbsp. olive oil

1 cup converted rice, uncooked

2 cups chicken-style broth, vegan

1/2 tsp. salt

1 Tbsp. fresh parsley, minced

1/2 tsp. cumin seeds, lightly toasted

 

Cook first 3 ingredients in oil in a large saucepan over medium-high heat,

stirring constantly, until onion is tender.

 

Add rice; cook 1 minute, stirring constantly. Stir in chicken-style broth

and salt. Bring to a boil; cover, reduce heat, and simmer 20 min. or until

liquid is absorbed and rice is tender. Remove from heat, and stir in

parsley. Cover and let stand 5 minutes.

 

Pack warm rice mixture into 6 oiled 6-ounce custard cups. Immediately invert

onto a serving platter. Sprinkle with toasted cumin seeds.

 

 

 

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