India Spiced Rice With Pumpkin Seeds

Ingredients

• 2 cups uncooked brown basmati rice or uncooked basmati rice
• 3 1/2 cups water
• 1/2 cup raw pumpkin seeds
• 2 tablespoons olive oil
• 1 pinch asafetida powder (also called hing)
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon sesame seed
• 1/2 cup onion, chopped
• 3 tablespoons fresh cilantro, chopped
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 teaspoon hot chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon sugar
• 4 tablespoons lime juice

Directions

1. 1

   Combine water and rice in large saucepan; bring to a boil. Cover and simmer over low heat 10-15 minutes or until water is absorbed.

2. 2

   Dry toast the pumpkin seeds in a large skillet over high heat by shaking the pan over the heat until the seeds begin to pop. Remove from pan and set aside.

3. 3

   In skillet, heat the oil and hing. Add cumin seeds, mustard seeds and sesame seeds; saute until they begin to pop. This will only take a few seconds!

4. 4

   Add onion and cilantro, saute until onion is soft and translucent. Remove from heat.

5. 5

   Stir remaining ingredients into onion mixture, mix well. Add onion mixture and pumpkin seeds to rice, mix well. If rice has cooled, heat over low heat, stirring often.