ONION CUMIN RICE

      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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