Warm Herbed Coriander Rice Salad

Ingredients

• 1 cup brown basmati rice long-grain rinsed
• 1 tablespoon coriander seeds crushed
• 0.5 teaspoon cumin seeds crushed
• 3  garlic cloves minced
• 0.5 cup herbs such as cilantro mixed chopped
• 1 tablespoon juice of lemon fresh
• 2 ounces pecans toasted coarsely chopped
• 3 tablespoons vegetable oil divided
• 1.8 cups water cold
• 1.3 pound zucchini cut into 1/2-inch pieces

Equipment

• frying pan
• sauce pan
• baking pan
• microwave

Directions

1. Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes.
2. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
3. While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes.
4. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
5. Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.