This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped onion
- One 3-inch cinnamon stick
- 3/4 teaspoon cumin seeds
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 cup brown basmati or long-grain brown rice
- 2 3/4 cups reduced-sodium chicken broth or vegetable broth
- 2 tablespoons hulled pumpkin seeds
- 1 cup fresh corn kernels (from 2 ears) or frozen
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, until lightly browned, about 3 minutes. Add the cinnamon stick, cumin seeds, cardamom, salt and rice; cook, stirring often, until spices are fragrant, about 1 minute.
Stir in the broth and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35-40 minutes.
Meanwhile, toast the pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 1-2 minutes. Transfer to a bowl to cool.
When the rice is ready, stir in the corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
129 calories; 3g total fat; 1g total saturated fat; 2mg cholesterol; 126mg sodium; 22g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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