Spiced Corn & Rice Pilaf
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.
Prep Time:
10 mins
Total Time:
45 mins
Servings:
8 servings, 1/2 cup each
Ingredients
-
2 teaspoons extra-virgin olive oil
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1/4 cup finely chopped onion
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1 3-inch cinnamon stick
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3/4 teaspoon cumin seeds
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1/4 teaspoon ground cardamom
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1/4 teaspoon salt
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1 cup brown basmati or long-grain brown rice
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2 3/4 cups reduced-sodium chicken broth, or vegetable broth
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2 tablespoons hulled pumpkin seeds
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1 cup fresh corn kernels, (from 2 ears) or frozen
Directions
1.
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.
2.
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.
3.
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.
4.
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.
Nutrition information
Calories 129, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 2 mg, Sodium 126 mg, Carbohydrate 22 g, Fiber 2 g, Protein 4 g, Potassium 80 mg. Exchanges: Starch 10.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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