If you want to enjoy a distinctive Indian flavored dish then the Corn flecked rice pilaf will be the right choice for you and your family. It can either be served as a whole or can provide a delicious accompaniment to grilled meat items. The distinctive flavor or rice coupled along with corn sets in a unique blend of taste and can relish your taste buds.

INGREDIENTS:

• 2 teaspoons of extra virgin olive oil
• 1/4 cup of finely chopped onion
• Onions Vidalia
• 1 lb
• 1 3-inch of cinnamon stick
• 3/4 teaspoon of cumin seeds
• 1/4 teaspoon of ground cardamom
• 1/4 teaspoon of salt
• 1 cup of brown basmati or long-grain brown rice
• 2 3/4 cups of reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons of hulled pumpkin seeds
• 1 cup of fresh corn kernels, or frozen

 METHOD: 

1. Heat the oil in a large saucepan with medium-high heat.
2. Add the onion and cook, stirring it often, for about 3 minutes until they turn to light brown in
    color.
3. Add cinnamon stick, cumin seeds, cardamom, salt and rice; cook it for about 1 minute,
    stirring it often, until the spices are fragrant.
4. Stir in the broth and bring it to a boil. Reducing the heat to a lower temperature; cover and simmer it for about 35 to 40 minutes until the liquid is absorbed and the rice is tender.
5. Meanwhile, toast the pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until it is fragrant, 1 to 2 minutes. Transfer to another bowl to cool the contents.

6. When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes.

7. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.

Serve it in medium sized bowls to be enjoyed along with your family.