Fragrant Jasmine Rice Pilaf

• 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

1. 1.
2. Heat the butter in a medium saucepan over medium heat.
3. Add the shallots, cumin and salt.
4. Cook, stirring, until the shallots are tender, 2 to 3 minutes.
5. Stir in the rice until the grains are well coated with the buttery shallot mixture.
6. 2.
7. Add the broth, orange zest and cinnamon stick.
8. Bring to a boil, cover and reduce the heat to medium-low.
9. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes.
10. Remove from the heat and let stand for 5 minutes.
11. Fluff with a fork, discarding the zest and cinnamon stick.
12. Transfer to a serving dish and sprinkle with the cashews and scallions.

unsalted butter, shallot, cumin seeds, kosher salt, jasmine rice, lowsodium, orange zest, cinnamon, cashews, scallion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fragrant-jasmine-rice-pilaf-recipe.html (may not work)