14 Jun / Cumin-Scented Yellow Rice
This absolutely delightful recipe comes from Shulie Madnick of FoodWanderings.com. It’s both tasty and very pretty, flecks of green jalapeño twinkling against a blanket of yellow-tinted rice. It’s fabulous covered in curry or makes a showstopping side dish at your next barbecue or potluck.
Some tips from Shulie: Instead of toasting the cumin seeds alone, Shulie prefers to add them after the onion turns translucent. The cumin doesn’t have a chance to char and turn bitter, a boon for beginners! Either white or brown basmati rice will work; just cook according to the package directions. Lastly, adjust any of the spices or vegetables to your liking. “Cooking is an art not a science!” she says.
Time: 30 minutes
Makes: 4 to 6 servings
1½ cups basmati rice, rinsed in cold water until it runs clear and drained (Shulie approves of jasmine rice as a substitute)
Water
Dash of salt
2 to 3 tablespoons canola oil
1 medium onion, diced (1 cup)
½ jalapeño (or to your taste), chopped very finely (use a food processor if you’d like)
½ teaspoon cumin seeds
½ teaspoon turmeric
½ cup frozen or fresh peas (or any veggie that would create a stunning color combination)
½ cup frozen or fresh corn
- Combine the rice, water and salt, and cook in a rice cooker or over the stove according to package directions. (Shulie thinks brown rice cooks better in a rice cooker)
- While the rice is cooking, swirl the oil into a 14-inch skillet and sauté the onion and jalapeño over medium heat until the onion turns translucent and jalapeño perfumes your kitchen, about 4 minutes.
- Turn down the heat to low and make a well in the middle. Add the cumin seeds and stir until fragrant. Add the peas and corn and mix well. Turn off the heat. Add the turmeric and mix well.
- When ready, fold in the cooked rice gently with a spatula or wooden spoon and mix until the rice is evenly colored yellow. Fluff up the rice with a fork to separate the grains.
- Serve with a curry like aloo gobi (potato and cauliflower curry) or chana masala with aloo (chickpea curry with potato, to come!).