Cumin Herb Rice Pilaf

1. 1

   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.

2. 2

   Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.

3. 3

   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.

4. 4

   Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.