Saffron-Pea Basmati Rice Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons canola oil |
1 medium yellow onion, halved and thinly sliced |
1 clove garlic, finely chopped |
1 tablespoon finely grated fresh ginger |
6 cardamom pods |
1 cinnamon stick |
2 cloves |
3 1/2 cups water or vegetable stock |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
pinch saffron |
2 cups basmati rice, rinsed and drained well |
3/4 cup frozen peas |
1/2 bunch cilantro, leaves coarsely chopped |
4 scallions, coarsely chopped |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.
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