Cardamom Rice Pilaf

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• seeds from 7 cardamom pod, bruised
• 1 cup long-grain rice, such as basmati
• 2 cups chicken broth or 2 cups vegetable broth or 2 cups water
• 1 teaspoon grated lemon zest
• salt
• fresh ground pepper

Recipe

• 1 put a medium saucepan over low heat and pour in the oil.
• 2 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.
• 3 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.
• 4 increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
• 5 toss in the lemon zest, season with salt and pepper, and give everything a last stir.
• 6 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.
• 7 remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.