We make this every week to go with our slow-cooked salmon. The garlic & cumin give it good flavor, but the salt is essential. The dish is very savory.
Cumin Brown Rice
Servings 4
Equipment
- 1 Rice pot I use a 4 quart dutch oven
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
Ingredients
- 1 cup Brown rice
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Cloves Garlic
- 1 Teaspoon Cumin seed
- 1 Teaspoon Salt
- 2 Cups Water
Instructions
Preparation
- Peel and cut up the garlic roughly.
- Measure your cumin seed.
- Measure and rinse the rice.
Cooking
- Add the olive oil, cumin, & garlic to your rice pot and cook on low until the garlic is fragrant and starts to change color.
- Add the rice and stir so that it's totally covered with the oil/flavoring mixture.
- Add the water and turn the heat to high.
- Add the salt to the rice/water.
- Cover and bring to a boil.
- When the water boils, turn the heat down to very low and simmer until all the water is gone.
- Now you're done, serve & enjoy!
Notes
For a tasty variation, add or substitute some lentils. Red lentils don’t really affect the cooking time, but with brown lentils you’ll have to cook longer. You don’t need to soak the lentils.