Indian Corn Pilaf

• 1 tablespoon olive oil
• 12 teaspoon cumin seed
• 2 inches cinnamon sticks
• 4 -5 whole cardamom pods
• 1 cup basmati rice, rinsed and drained
• 2 14 cups vegetable stock
• 34 cup thawed corn kernel

1. Heat olive oil in a medium saucepan.
2. Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
3. Add rice and vegetable stock, cover and bring to a boil.
4. Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
5. Add corn, cover and heat through, about 2 minutes more.
6. Season with salt and fluff.

olive oil, cumin, cinnamon sticks, cardamom pods, basmati rice, vegetable stock, corn kernel

Taken from www.food.com/recipe/indian-corn-pilaf-84769 (may not work)