Ingredients

• 1 cup long-grain brown basmati rice, rinsed
• 1 3/4 cups cold water
• 3 tablespoons vegetable oil, divided
• 1 tablespoon coriander seeds, slightly crushed
• 1/2 teaspoon cumin seeds, slightly crushed
• 3 garlic cloves, minced
• 2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
• 1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
• 1 tablespoon fresh lemon juice
• 1/2 cup pecans (2 ounces), toasted and coarsely chopped

Instructions

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. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
2. 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. 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.