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Recipe Name: Onion Cumin Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Yellow onions, thinly sliced
Olive oil
6 Whole cloves
1/2 Teaspoon(s) Red pepper flakes
1 Cup(s) Uncooked long-grain rice
3 Tablespoon(s) Ground cumin
1 Tablespoon(s) Coriander
1 Tablespoon(s) Ground ginger
1 Cinnamon stick
Salt, to taste
1/4 Cup(s) Fresh lime juice
2 1/2 Cup(s) Hot chicken stock
Saute onions in a small amount of olive oil until they are
lightlybrowned. Push the onions to one side of the pan and pour a
little moreolive oil into the middle of the pan. The oil must be hot
enough for thecloves to sizzle when you add them. Test with one clove
before addingthe others. Allow the cloves to sizzle for about 30
seconds, but do notlet them scorch. Add the pepper flakes and rice.
Saute until the riceis lightly colored. Then add the cumin, coriander,
ginger, cinnamonstick and salt to taste. Combine well and heat. Add the
lime juice andchicken stock, stirring to blend, and cover the pan.Cook
over the lowest possible heat for 15 minutes, without removing thelid.
Remove the cinnamon stick and cloves and serve the
riceimmediately.Meras notes that this spicy dish goes well with any
grilled fish.Recipe from Ouisie's Table/ Houston, TX in The New
Carry-Out Cuisineby Phyllis Meras with Linda Glick Conway. Boston:
Houghton MifflinCompany, 1986. Pg. 174. ISBN 0-395-42504-2. Electronic
format by CathyHarned.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 252
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 4.5mg
Sodium: 304mg
Potassium: 363.2mg
Carbohydrates: 25g
Fiber: 2.5g
Sugar: 2.8g
Protein: 6.4g

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