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Spiced Corn & Rice Pilaf

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  45 Minutes
  8 servings, 1/2 cup each
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.
RECIPE INGREDIENTS
2 teaspoons  extra-virgin olive oil
1/4 cup  finely chopped onion
1   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
Spiced Corn & Rice Pilaf Recipe at Cooking.com
DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until lightly browned, about 3 minutes. Add cinnamon stick, cumin seeds, cardamom, salt and rice; cook, stirring often, until spices are fragrant, about 1 minute.


Stir in broth and bring to a boil. Reduce heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35 to 40 minutes.


Meanwhile, toast pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a bowl to cool.


When the rice is ready, stir in 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Pilaf: A Classic Retro Side
Nutrition Facts per Serving
Yield:   8 servings, 1/2 cup each
Calories: 129
Fat. Total: 3g
Protein: 4g
Carbohydrates, Total: 22g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 2mg
Sodium: 126mg
% Cal. from Fat: 21%
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