Broccoli With Onions and Cumin

Total Time
25mins
Prep 20 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. Bring a large skillet or wide deep saucepan of water to a boil.
  2. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
  3. 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.
  4. Heat the oil in the same skillet over medium heat.
  5. Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
  6. Add the remaining ingredients, including the cumin, and cook for 1 minute.
  7. Drain broccoli well and transfer to a serving platter or shallow bowl.
  8. Spoon onions on top. Serve hot.
Most Helpful

This was fabulous! I needed a broccoli recipe to go with a Pan Seared Moroccan Salmon (Pan Seared Moroccan Salmon). So, I searched broccoli and cumin and this was the only recipe that came up. I loved how the flavors of the cumin and red onion came together. This meal was exceptional!

StrikingEyes00 April 23, 2009

What a great way to dress up broccoli! I used flowerets instead of spears because we buy pre-cut broccoli in large bags from Costco (we eat a lot of it!) Flavors were all subtle, so nothing overpowered the broccoli. Thanks for another winner, Susie!

Outta Here January 26, 2008

Terrific broccoli dish; the sauteed onions are especially tasty! I used ground cumin and a salt replacer, and omitted the butter. I think next time I'll undercook the broccoli and then stirfry it a bit with the onions, but it's easy and I'd say definetly worth making again!

White Rose Child December 05, 2007