Warm Herbed Coriander Rice Salad
['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']
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.
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.
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