extra-virgin olive oil
finely chopped onion
3-inch cinnamon stick
brown basmati or long-grain brown rice
2 3/4 cups
reduced-sodium chicken broth, or vegetable broth
hulled pumpkin seeds
fresh corn kernels, (from 2 ears) or frozen
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to