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Peas And Rice Pilaf

chef.tim.lee's picture
Ingredients
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon (Margarine)
  Cinnamon stick 1
  Cardamom pods 3 , cracked
  Peppercorns 4
  Whole cloves 4
  Boiling water 3 Cup (48 tbs)
  Salt 1 1⁄2 Teaspoon
  Frozen peas 1⁄2 Cup (8 tbs)
  Instant minced garlic 1⁄4 Teaspoon
  Yogurt 1 Tablespoon
Directions

Wash rice and soak for 30 minutes in water to cover.
Drain.
Melt butter in a saucepan.
Add cinnamon.
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.).
Serve hot.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rice, Pea
Restriction: 
Vegetarian
Preparation Time: 
75 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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