Corn and Rice Pilaf

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• ¼ cup finely chopped onion
• 1 cinnamon stick
• ¾ teaspoon cumin seeds
• ¼ teaspoon ground cardamom
• 1 cup brown basmati or long-grain brown rice
• 2¾ cups reduced-sodium chicken broth, or water
• 2 tablespoons pumpkin seeds
• 1 cup frozen sweet corn

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; cook, 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. 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.
4. 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.
    

Enjoy !!

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