- 3 cups water
- 3/4 teaspoon salt, divided
- 1-1/2 cups uncooked basmati rice, rinsed
- 1-1/2 cups Georgia pecan halves
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/3 cup finely chopped fresh cilantro
- 1/2 teaspoon sugar
In a medium pot, heat water to boiling. Add rice and 1/2 teaspoon salt; reduce heat to a low simmer, cover and cook 15 minutes. Let rice stand covered 10 minutes, then spread on sheet pan to cool and prevent sticking.
In large skillet over medium heat, toast pecan halves until lightly browned and fragrant—about 4 minutes. Remove from skillet and set aside. Add oil to skillet and heat. Add onion and ginger; cook 5 minutes. Stir in coriander, cumin, turmeric and remaining 1/4 teaspoon salt. Cook 5 minutes longer.
In large serving bowl, combine cool rice, onion mixture and pecans. Toss gently until well mixed and all rice is tinted yellow from the spices; add cilantro and sugar, mixing briefly. Set aside at least 20 minutes before serving at room temperature.
Nutrition information per serving: protein: 4g; fat: 17g; saturated fat: 1g; carbohydrate: 34g; fiber: 2g; sodium: 203mg; cholesterol: 0; calories: 306.