Recipe - Onion Cumin Rice

2 Yellow onions; thinly cut or sliced up
Olive oil
6 Whole cloves
One half teaspoon Red pepper flakes
1 cup Uncooked longgrain rice
3 tablespoon Ground cumin
1 tablespoon Coriander
1 tablespoon Ground ginger
1 Cinnamon stick
Salt; to taste
One fourth cup Fresh lime juice
2 One half cup 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 CarryOut Cuisine_ by
Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,
1986. Pg. 174. ISBN 0395425042. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini