Spiced Basmati Pilaf with Garden Peas

Randy Mayor; Lydia DeGaris-Pursell

This flavorful pilaf features an aromatic broth laced with sautéed onion, cardamom pods, cinnamon, and whole cloves. The spices are cooked along with the pilaf (they aren't meant to be eaten), but you can put them in cheesecloth as well.

Yield: 7 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 16%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.6g
  • Carbohydrate: 23.4g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 263mg
  • Calcium: 12mg

Ingredients

  • 1 cup uncooked basmati rice
  • 2 cups cold water
  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 8 cardamom pods
  • 6 whole cloves
  • 1 (3-inch) cinnamon stick
  • 3/4 teaspoon salt
  • 1/2 cup frozen green peas

Preparation

  1. Wash the rice in 3 changes of hot water; drain. Combine rice and 2 cups cold water in a bowl; let stand 30 minutes.
  2. Heat vegetable oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until lightly browned. Add cardamom, cloves, cinnamon, rice, and salt, and bring to a boil. Reduce heat to medium, and cook 5 minutes or until liquid is nearly absorbed. Fold in peas. Cover, reduce heat to low, and cook 8 minutes. Remove from heat; let stand for 5 minutes. Remove and discard cardamom, cloves, and cinnamon.
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