- 1 1/2 teaspoons cumin seeds
- 1 large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
- 2 tablespoons olive oil
- 1 1/4 cups long-grain white rice
- 1 cup reduced-sodium chicken broth
- 3/4 cup water
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup finely chopped fresh flat-leaf parsley
- Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
- Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
- Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
- Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.