Price Chopper Recipes

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Spiced Corn & Rice Pilaf

EatingWell

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.

Yield: 8 servings, 1/2 cup each

Preparation Time: 45 minutes

Ingredients

2 teaspoons extra-virgin olive oil
1/4 cup finely chopped onion
1 3-inch cinnamon stick
3/4 teaspoon cumin seeds
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup brown basmati or long-grain brown rice
2 3/4 cups reduced-sodium chicken broth or vegetable broth
2 Tablespoons hulled pumpkin seeds
1 cup fresh corn kernels (from 2 ears) or frozen

Nutrition Facts

Yield: 8 servings, 1/2 cup each

Approximate Nutrient Content per serving:

Calories: 129
Calories From Fat: 27
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 126mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Protein: 4g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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.

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Price Chopper Recipes

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