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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

121.4 calories; protein 4.4g 9% DV; carbohydrates 21.3g 7% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 1.5g; fat 3.2g 5% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 3.1IU; vitamin c 2.1mg 3% DV; folate 13.5mcg 3% DV; calcium 4.4mg; iron 0.9mg 5% DV; magnesium 21.1mg 8% DV; potassium 149.2mg 4% DV; sodium 266.8mg 11% DV; thiamin 0.1mg 5% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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