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Onion Cumin Rice

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      Title: ONION CUMIN RICE
 Categories: Harned 1994, Herb/spice, Rice/grains, Side dish, Vegetables
      Yield: 4 Servings
 
      2    Yellow onions; thinly sliced
           Olive oil
      6    Whole cloves
    1/2 ts Red pepper flakes
      1 c  Uncooked long-grain rice
      3 tb Ground cumin
      1 tb Coriander
      1 tb Ground ginger
      1    Cinnamon stick
           Salt; to taste
    1/4 c  Fresh lime juice
  2 1/2 c  Hot chicken stock
 
  Saute onions in a small amount of olive oil until they are lightly
  browned. Push the onions to one side of the pan and pour a little
  more olive oil into the middle of the pan. The oil must be hot enough
  for the cloves to sizzle when you add them.  Test with one clove
  before adding the others. Allow the cloves to sizzle for about 30
  seconds, but do not let them scorch.  Add the pepper flakes and rice.
  Saute until the rice is lightly colored.  Then add the cumin,
  coriander, ginger, cinnamon stick and salt to taste. Combine well and
  heat. Add the lime juice and chicken stock, stirring to blend, and
  cover the pan.
  
  Cook over the lowest possible heat for 15 minutes, without removing
  the lid.  Remove the cinnamon stick and cloves and serve the rice
  immediately.
  
  Meras notes that this spicy dish goes well with any grilled fish.
  
  Recipe from Ouisie's Table/ Houston, TX in _The New Carry-Out
  Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton
  Mifflin Company, 1986.  Pg. 174. ISBN 0-395-42504-2. Electronic
  format by Cathy Harned.
 
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