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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I had never had Basmati rice until I cooked this dish. My sister-in-law told me it had a fragrant flavor. She was right. I loved it and my family enjoyed it as well. I had to look at a grocery store that carried specialty items for some of the ingredients. You can substitute field peas for pigeon peas if you can't find them. Ingredients:
1 small onion, finely chopped |
2 garlic cloves, pressed |
1 tablespoon olive oil |
2 cups basmati rice |
2 1/2 cups water |
1 (10 1/2 ounce) can condensed chicken broth |
1/2 cup unsweetened coconut milk |
1 (15 ounce) can pigeon peas, rinsed and drained |
1 tablespoon chopped fresh parsley |
2 teaspoons grated lemon rind |
1 teaspoon salt |
fresh parsley sprig |
Directions:
1. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until translucent.
2. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender.
3. Stir in peas, parsley, lemon rind, and salt. Garnish if desired.
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