Cardamom Rice Pilaf

1. 1

   Put a medium saucepan over low heat and pour in the oil.

2. 2

   When it is hot, add the onion and cardamom seeds and cook, stirring, for about 3 minutes, until the onion is translucent and everything is nicely coated with oil.

3. 3

   Increase the heat to medium; add in the rice, and cook and stir until it is warmed through and it, too, is glossy with oil, another minute or so.

4. 4

   Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.

5. 5

   Toss in the lemon zest, season with salt and pepper, and give everything a last stir.

6. 6

   Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used.

7. 7

   Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.