Corn and Rice Pilaf |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 tablespoons olive oil, divided | 4 large onions, thinly sliced | 2 tablespoons cumin seeds |
| 2 cups basmati rice (about 12 ounces) | 4 cups water | 3/4 teaspoon salt |
| 1 10-ounce package frozen corn kernels, thawed | 1/3 cup chopped fresh cilantro, divided | |
| 1 | Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add sliced onions; saute until dark brown, about 30 minutes. Sprinkle with salt and pepper. |
| 2 | Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add cumin. Saute until sees begin to crackle, about 2 minutes. Add rice; stir 1 minute. Add 4 cups water and salt; bring to boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 10 minutes. Mix in corn. Cover and cook 2 minutes. Mix in half of cilantro. Season with more salt and pepper. Serve topped with onions and remaining cilantro. |