A simple pilaf, dressed up with cumin and pecans, can serve as the backdrop for a wide variety of dishes.
2 tbsp. cumin seeds, crushed
4 tbsp. olive oil or butter
1 cup chopped celery
2⁄3 cup roughly chopped pecans
6 cups cooked basmati rice
1. Toast cumin seeds in oil or butter until lightly browned.
2. Add celery and cook, stirring, until softened. Add pecans and toss to combine.
3. Add cooked rice, toss to combine, and heat until rice is warmed through.