Savory Fried Rice
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Carrot||1 Medium, shredded|
|Frozen peas||1 Cup (16 tbs) (Thawed)|
|Raisins||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , cut into wedges|
Place rice, cloves, black peppers, turmeric, salt, and water in a 2 quart pan.
Crush cardamom seeds slightly with your fingers and add both husks and seeds to rice.
Cover pan and bring to a boil over high heat.
Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed (about 20 minutes).
Meanwhile, wash and trim leeks.
Cut crosswise in 1/2 inch thick slices; use the tender part of the green tops as well as the white.
Separate the white part into rings.
Melt butter in a wide frying pan over medium heat.
Add leeks and carrot and cook, stirring occasionally, for 5 minutes.
Add peas, cashews, and raisins and cook for 3 minutes.
When rice is cooked, stir in leek mixture.
Turn onto a serving platter and garnish with egg wedges if desired.