Spiced Corn & Rice Pilaf

1 Review
From: EatingWell Magazine Summer 2004

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

Preparation

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  • Ready In

  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

  • Serving size: 1/2 cup
  • Per serving: 121 calories; 3 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 4 g protein; 13 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 3 IU vitamin A; 2 mg vitamin C; 4 mg calcium; 1 mg iron; 267 mg sodium; 149 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 11/2 starch 1/2 fat (mono)

Reviews 1

September 28, 2011
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By: Eileen
MUST TRY!!!!! Unfortunately I didn't have the pumpkin seeds to put in this, but the thought that this side could be even better is astounding! This was SO yummy! I suggest everyone make this! It's a great way to change up the traditional side of rice! I made with eatingwell's wok seared chicken and vegetables and while the two tastes fought for dominance both were yummy. Pros: Easy prep and cook, Cons: None