Green Pea Pilaf DEanna and AJ

[Guest guest]

I can use the whole cardamom pod in this, wonderful.

There you go Deanna, now you have a recipe and don't

have to crush the cardamom.

THanks AJ,

Donna

 

--- AJ <coolcook wrote:

 

> Green Pea Pilaf

>

> 1 1/2 cups basmati or regular long grain rice

> 2 tablespoons vegetable oil

> 1/2 teaspoon cumin seeds

> 4 green whole cardamom pods

> 2 whole cloves

> 1 bay leaf

> 1/2 cup chopped onion

> 1/2 teaspoon ground ginger

> 3 cups water or vegetable broth

> coarse salt to taste

> 1 10 ounce package frozen green peas, thawed

>

> Rinse the rice well with cold water and put it in a

> bowl. Add cold water to cover the rice by 1 inch and

> soak for at least 30 minutes or up to 2 hours.

> Drain. Heat the oil in a saucepan over medium high

> heat. When the oil is hot, add the cumin, cardamom,

> cloves, and bay leaf. When the cumin turns several

> shades darker, add the onion. Cook until the onion

> begins to brown, about 5 minutes. Add the rice,

> ginger, stock, and salt to taste and bring to a

> boil. Lower the heat and cook, partially covered,

> for 8 minutes for basmati rice (12 minutes for

> regular rice), or until most of the liquid is

> absorbed and the surface of the rice is covered with

> steam holes. Cover the pan, and reduce the heat to

> low. Let the rice steam for 10 minutes. Remove from

> the heat, stir in the peas, and let the rice rest,

> covered, for 5 minutes. Remove the cardamom, cloves,

> and bay leaf and fluff the rice with a fork.

> Transfer to a heated platter and serve.

>

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