PCC Pepita Rice

PCC Pepita Rice

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  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • 1 teaspoon ground fennel seeds
  • 2 1/2 teaspoons curry powder
  • 2 cups basmati rice
  • 1/4 cup olive oil
  • 1/4 pound toasted pumpkin seeds (see note)
  • 3/4 cup currants
  • 1/4 cup Italian parsley, finely chopped


Combine water, salt, pepper, coriander, allspice, fennel seeds and curry powder in a large pot and bring to a boil. Add rice and simmer until tender, 15 to 20 minutes. Fluff in a large bowl with oil and allow to cool.

Add pumpkin seeds, currants and parsley. Mix well.

Special notes:

To toast pumpkin seeds, preheat oven to 350° F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.

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