Jasmine Rice with Shallots, Cumin and Red Pepper |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This came from the Chicago Tribune's Best of cook book. It's a wonderful side dish, full of flavor. Ingredients:
1 tablespoon vegetable oil |
1 cup jasmine rice |
1 (16 ounce) can chicken broth |
3 large shallots, cut and separated into rings |
1/2 teaspoon ground cumin |
1/2 teaspoon red pepper flakes (or to taste) |
1 tablespoon rice wine vinegar |
1/4 teaspoon salt |
Directions:
1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
2. Add the cumin and red pepper.
3. Then cook the shallots until soft- 2-3 minutes.
4. Remove shallots and set aside.
5. Add rice and cook, stirring constantly for 30 seconds.
6. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
7. Remove from heat and let sit for 5 minutes.
8. Stir in shallots, vinegar and salt and serve.
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