Autumn Beauty: Cumin Fried Rice

 

🌾Cumin Fried Rice🌾

Happy November! We're keeping it simple and adding another entry to our Autumn spice highlight with this light yet irresistibly tasty and deeply satisfying Cumin Fried Rice as our signature dish for the month of November. Easy to prepare, delicious, and packed with the distinct aromatic flavor of cumin, this wholly vegetarian recipe is guaranteed to spice up your lunch or dinner menu this Fall season. A member of the parsley family, cumin pairs incredibly well with rice-based dishes and comes naturally loaded with numerous health benefits. As with many spices, a little always goes a long way...hence just about 1/2 teaspoon is all that is needed to obtain an amazing burst of wonderfully earthy flavor from this powerhouse spice.

Ingredients

2 Cups Basmati Rice

1/2 Red Onion, diced

2 Small Tomatoes, diced

1 Large Carrot, peeled and sliced into half-moons

1/2 Cup Frozen Peas

1 Cup Fresh Spinach, washed

1/4 Cup Walnuts, roughly chopped

1/2 tsp Ground Cumin

1/2 tsp Ground Black Pepper

1/4 tsp Smoked Paprika

2 tbsp Salt

1/2 tsp Parsley, fresh or dry

4 tbsp Extra Virgin Olive Oil

To prepare this dish, first rinse the 2 cups of rice thoroughly in running cold water to remove excess starch for about 2 minutes until the rinse water turns clear. In a medium-sized pot, heat up 1 tablespoon of olive oil for about 1 minute before stirring in the rinsed rice. Pour in 4 cups of water, season generously with some salt, and let this boil uncovered under medium-high heat for about 10 minutes. Once most of the water has been absorbed, reduce the heat to low, lightly mix the rice with a wooden spoon or fork, then allow all the water to get fully absorbed for about 3 - 5 minutes before turning off the heat and setting aside.

In a large non-stick skillet, heat up 3 tablespoons of olive oil under medium-high heat for about 1 minute before adding in the medley of sliced red onions, tomatoes, carrots, and peas. Season generously with the ground cumin, black pepper, and smoked paprika. Let this base sauté for about 3 minutes before adding in the cup of washed spinach (shrinkage is inevitable). Sprinkle about 1/2 teaspoon of salt and stir thoroughly to blend with the base ingredients. Allow this to cook for about 5 minutes then stir in the cooked basmati rice and mix well to ensure uniform distribution. Finally, sprinkle the chopped walnuts generously over the fried rice mixture for added texture and stir in to blend thoroughly. Turn off the heat and serve hot as a complete meal on its own or as a sumptuous side paired with a soup or stew of your choice for a delightful and fulfilling meal. I hope you give this simple yet delicious dish a try this season. Enjoy! 😋🍁💛