Spiced Corn and Rice Pilaf

February 5, 2008

From Eating Well magazine, Summer 2004

Ingredients:

  • 2 tsp olive oil
  • 1/4 cup finely chopped onion
  • 1 3-inch cinnamon stick
  • 3/4 tsp cumin seeds
  • 1/4 tsp ground cardamom
  • 1 cup brown basmati or long-grain brown rice
  • 2 3/4 cup chicken or vegetable broth
  • 2 Tbsp hulled pumpkin seeds
  • 1 cup corn kernels
  • 1/4 tsp salt

Directions:

  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, 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. When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff pilaf with a fork and fold in the pumpkin seeds.

Makes 8 servings, 1/2 cup each. Per serving – 131 calories, 4 g fat (1 g sat.), 22 g carbohydrates, 4g protein.

Posted by Kerry | Filed Under Recipes 

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