Cumin-Scented Lentil and Rice Pilaf

1. 1

   In a medium saucepan, toast the cumin seeds over moderate heat until fragrant, 1 to 2 minutes.

2. 2

   Add the rice, a pinch of salt and 1 1/2 cups of water and bring just to a boil.

3. 3

   Cover and cook over low heat for about 20 minutes, until the rice is just tender and the water is absorbed.

4. 4

   Let stand for 10 minutes, then fluff the rice with a fork.

5. 5

   Stir in the lentils, scallions, olive oil and lime juice; season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.