Peas And Rice Pilaf
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon (Margarine)|
|Cardamom pods||3 , cracked|
|Boiling water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Instant minced garlic||1⁄4 Teaspoon|
Wash rice and soak for 30 minutes in water to cover.
Melt butter in a saucepan.
Tie cardamom pods, peppercorns, and cloves in a cloth bag, and add.
Saute spices until butter begins to brown.
Add drained rice.
Stir and cook until rice is dry and begins to stick to bottom of pan.
Add boiling water and salt.
Stir only once.
Cook, uncovered, in a casserole or ovenproof dish in preheated moderate oven (350°F.) for 25 minutes, or until rice has absorbed all the water.
Combine peas, instant minced garlic, and yogurt.
Add to rice and toss lightly with a fork.
Cover and return to oven, cook for 15 minutes in a very slow oven (250°F.).
Makes 6 servings.