Tamarind & Red Onion Rice

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This recipe makes it easy to take your rice side dish to the next level. While you're cooking your rice, create this delicious mixture and combine everything right before you serve it. Have extra, because you'll want seconds!

Prep Time: 20 min

Cook time: 30 min

Yield: 4-6 servings

Ingredients

• 1 1/2 cup uncooked basmati rice

• 3 cup water

• 1 tsp salt

• 1 red onion, thinly sliced

• 3 tbsp olive oil

• 1 1/2 tsp cumin seeds

• 2 tsp tamarind paste *see note

• 1/4 tsp salt

• 1/2 fresh ground pepper

• pinch cayenne

• 1 tbsp sesame seeds

Directions

1. Rinse rice and add to a medium pot along with 3 cup water and 1 tsp salt. Bring to boil, with the lid on and boil gently until you no longer have water above the rice, about 10 min. Turn down to low and let cook for 10 min more or until no more water remains. Tilt the pot to the side to double check all the water has been absorbed. Turn off the heat and let the rice sit for 10 min.

2. Meanwhile, slice the onions in the thin half-circles. Heat a medium skillet and add olive oil to the pan once it is hot. Add in the onions and cumin seeds, stirring and cooking them until the onions soften, release their moisture and break down.

3. When the onions are cooked to your desired softness, add in your tamarind paste, salt pepper and cayenne and reduce the heat. Stir everything together.

4. Add your cooked rice to the pan and stir gently to combine everything. Sprinkle with sesame seeds and serve.

Zhuzh it up!

• If your tamarind paste is stiff, add 1 tbsp of hot water to it and soften it up before adding it into the pan. You can also pick out any seeds or skins at this point.

  
  

This amazing recipe was adapted from Caramelized Red Onion Rice with Tamarind by Meera Sodha on Food & Wine