1. Place rice in medium bowl and cover with hot tap water by 2 inches; let stand for 15 minutes.

2. Using your hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.

3. Melt butter in large saucepan over medium heat. Add pasta and cook, stirring occasionally, until browned, about 3 minutes. Add ginger and rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add broth, salt, and cumin and bring to boil. Reduce heat to low, cover, and cook until all liquid is absorbed, about 10 minutes. Off heat, remove lid, fold dish towel in half, and place over pan; replace lid. Let stand for 10 minutes. Fluff rice with fork; stir in walnuts, pomegranate seeds, cilantro, and lemon juice; and serve.

Serves 4 to 6 as a Side Dish