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 tablespoon hulled pumpkin seeds
• 1 cup fresh corn kernels, (from 2 ears) or frozen

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Cooking Directions

Step 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.

Step 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.

Step 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.

Step 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.