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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 4 |
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A delicately-spiced pilaf that is so good with Indian dishes. Ingredients:
1 tablespoon olive oil |
1/2 teaspoon cumin seed |
2 inches cinnamon sticks |
4 -5 whole cardamom pods |
1 cup basmati rice, rinsed and drained |
2 1/4 cups vegetable stock |
3/4 cup thawed corn kernel |
Directions:
1. Heat olive oil in a medium saucepan.
2. Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
3. Add rice and vegetable stock, cover and bring to a boil.
4. Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
5. Add corn, cover and heat through, about 2 minutes more.
6. Season with salt and fluff.
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