BROCCOLI WITH ONIONS AND CUMIN
This zesty dish originally called for huauzontle, a long-stemmed green common in Mexican cuisine that tastes similar to broccoli. If you can find huauzontle, feel free to substitute it for the broccoli.
Provided by SusieQusie
Categories Onions
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large skillet or wide deep saucepan of water to a boil.
- Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
- While the broccoli is cooking, heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant. (don't burn it!). Remove from heat and crush or grind in a spice grinder.
- Heat the oil in the same skillet over medium heat.
- Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
- Add the remaining ingredients, including the cumin, and cook for 1 minute.
- Drain broccoli well and transfer to a serving platter or shallow bowl.
- Spoon onions on top. Serve hot.
Nutrition Facts : Calories 247.7, Fat 17, SaturatedFat 5.2, Cholesterol 15.3, Sodium 661.1, Carbohydrate 21.7, Fiber 6.8, Sugar 6.3, Protein 7.3
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