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. Source: EatingWell Magazine, Summer 2004

Kathy Farrell-Kingsley
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Ingredients

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.

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  • 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.

Nutrition Facts

121 calories; 3.2 g total fat; 267 mg sodium. 21.3 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
10/29/2011
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 Read More