Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Beth Wettergreen Newsgroups: rec.food.recipes Subject: Rice and Pea Pilaf Followup-To: rec.food.cooking Date: 13 Feb 2000 01:36:26 GMT Organization: ucdavis.edu Lines: 35 Approved: phill@rt66.com Message-ID: <4.2.2.20000211090610.00a33e20@mailbox.ucdavis.edu> Reply-To: Beth Wettergreen NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39542 Rice and Pea Pilaf This is an Indian dish that goes very well with vegetarian or lamb curry. 1 cup long grain white rice ( I use Uncle Ben's converted rice) 3 Tbsp. canola oil 1/4 cup raw cashew or almond pieces 1 tsp. cumin seeds 2 tsp. minced hot green chilis, or more if you like it spicy 1/2 Tbsp. minced fresh ginger 1-2/3 to 1-3/4 cups water 3/4 cup peas, preferably fresh 1 tsp. turmeric 1/4 cup raisins or currants 1 tsp.salt 3 Tbsp. mixed fresh herbs, minced Heat oil over medium-low. Add nuts, fry until light golden brown and remove with slotted spoon. Raise heat to medium and fry cumin seeds, green chilis and ginger. Pour in rice and stir-fry for 2 minutes. Pour in water, peas, turmeric, raisins, salt and herbs. Bring to a boil. Reduce heat to low and simmer for 20-25 minutes. Just before stirring fluff rice and stir in nuts. Beth M. Wettergreen Writer The American Journal of Clinical Nutrition University of California, Davis, CA 95616-8790 E-Mail: bmwettergreen@ucdavis.edu -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.