East Indian Spilt Pea Pilaf |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A good side dish to accompany curries. Try using Basmati rice if you can find it. Ingredients:
2/3 cup dried split peas |
4 3/4 cups water, divided |
1 large onion |
3 tablespoons canola oil |
1 bay leaf |
1 teaspoon ground cinnamon |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground turmeric |
1 1/2 cups uncooked long grain rice |
2 1/2 cups chicken broth |
Directions:
1. Combine peas and 4 cups water in a large saucepan and bring to a boil.
2. Reduce heat and simmer uncovered until peas are tender, about 35 minutes.
3. Meanwhile chop onion.
4. Heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
5. Add onion and saute until tender.
6. Meanwhile drain peas and keep warm.
7. Add the seasonings (cinnamon-turmeric) to the onions and saute an additional 30 seconds.
8. Add the rice and cook while stirring for 3 minutes.
9. Add the broth and remaining 3/4 cup of water and bring to a boil.
10. Reduce heat, cover and simmer until rice is tender, about 20 minutes.
11. Add peas and heat through.
12. Remove bay leaf before serving.
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