Lemon Cumin rice

Lemon Cumin Rice

Source: Food Network Magazine, March 2013, pg. 127

1 1/2 C. basmati rice
1 T. vegetable oil
2 tsps. cumin seeds
1 onion, chopped
2 1/4 C. water
1 tsp, kosher sald
1 lemon, juiced and zested
1/4 sliced almonds, toasted

Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.