Serves6
- Active time:15 min
- Start to finish:30 min
February 2005
Cumin seeds add crunch to an herbed rice pilaf.
-
1 1/2
teaspoons
cumin seeds
-
1
large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
-
2
tablespoons
olive oil
-
1 1/4
cups
long-grain white rice
-
1
cup
reduced-sodium chicken broth
-
3/4
cup
water
-
3/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
1/3
cup
finely chopped fresh flat-leaf parsley
-
Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
-
Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
-
Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
-
Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.