Potato and Rice Pilaf with Peas and Cumin

[Guest guest]

Potato and Rice Pilaf with Peas and Cumin

 

1/4 cup olive oil

1 cup potato, diced

1 tsp cumin seeds

1/4 cup onion, diced

1 garlic clove, minced

1 cup white basmati rice

1 3/4 cups vegetable broth

1/2 tsp salt

1/2 cup frozen peas, thawed

 

Heat the oil in a large wide non-stick saucepan, until hot enough

to sizzle a piece of potato. Fry the potatoes, stirring and turning,

until evenly golden, about 8 minutes.

Stir in the cumin and saute for 1 minute. Add the onion and saute

until tender, about 3 minute. Add the garlic and saute for 1 minute. Stir

in the rice and saute for 2 minutes more. Add the broth and salt, and

heat to boiling, stirring. Cover and cook over medium-low heat for 12

min. Sprinkle the peas over the top, cover, and cook for 3 minutes, or

until the broth is absorbed.

Let stand, uncovered and off the heat, for 5 minutes before serving.

Serves 4.

 

 

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