Fragrant Jasmine Rice Pilaf

Total Time:
30 min
Prep:
5 min
Inactive:
5 min
Cook:
20 min

Yield:
6 servings (about 6 cups)
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1 large shallot, chopped (about 1/3 cup)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon Kosher salt
  • 2 cups jasmine rice
  • 3 cups low-sodium chicken broth
  • One 3-inch-long piece orange zest, removed with a vegetable peeler
  • 1/2 cinnamon stick
  • 1/3 cup salted cashews, coarsely chopped
  • 1 scallion, thinly sliced
Directions

1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.

2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.


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