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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


Recipe Summary

45 mins


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

1/2 cup
121 calories; protein 4.4g; carbohydrates 21.3g; dietary fiber 1.8g; sugars 1.5g; fat 3.2g; saturated fat 0.4g; vitamin a iu 3.1IU; vitamin c 2.1mg; folate 13.5mcg; calcium 4.4mg; iron 0.9mg; magnesium 21.1mg; potassium 149.2mg; sodium 266.8mg; thiamin 0.1mg.

11/2 starch
1/2 fat (mono)