Cardamom Rice Pilaf

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put a medium saucepan over low heat and pour in the oil.
  • 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.
  • 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.
  • Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
  • Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
  • 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.
  • Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.
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