Subject: Rice and Pea Pilaf
From: Beth Wettergreen <[email-masked]>
Date: 13 Feb 2000 01:36:26 GMT
Newsgroups: rec.food.recipes

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: [email-masked]

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