Makes: 8 servings, 1/2 cup each
Active Time: 10 minutes
Total Time: 45 minutes
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
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
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.
Servings Per Recipe 8
Amount Per serving
% Daily values *
5% Total Fat 3g
5% Saturated Fat 1g
Trans Fat 0g
Monounsaturated Fat 2g
0% Cholesterol 0mg
4% Potassium 149mg
11% Sodium 268mg
7% Total Carbohydrate 22g
8% Dietary Fiber 2g
8% Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.