Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Sunday, January 21, 2007

Indian Rice Pilaf with Green Peas (and optional cashews)

A yummy recipe, courtesy of my kitchen fabulous mom:

2 cups brown basmati rice
2 large onions, chopped
2-3 Tb oil
1 tsp ginger root, minced
2 tsps cumin
2 tsps tumeric
1 tsp garam masala
salt
10 oz. box of frozen peas
water or veggie broth (or a combination of both) - amount per directions on package of rice (generally, 1 cup of rice to 2 cups of liquid)

Optional: 1/2 cup roasted cashews


1. Wash basmati rice in a strainer, drain, and set aside.

2. In a saucepan, saute onions until translucent (+/-10 minutes), stirring occasionally.

3. Add to saucepan: ginger, cumin, tumeric and garam masala and stir fry for 2 minutes. Add the rice and stir fry until each grain of rice is coated with oil/onion/spice mixture, +/- 2 minutes [this makes the rice fluffy and not clumpy].

4. Stir liquid into saucepan. Cover. Bring to a boil, then lower heat to a low simmer. Cook as directed on the package of rice (typically, 40 minutes).

5. About 10-15 minutes before rice is done, stir in the green peas. Cover pot again and let finish cooking.

6. Let rice stand for 5 minutes with the cover on; then stir with a fork to fluff, adding cashews if you wish. Serves 12.

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