Basmati Rice and Pigeon Peas

Name: Basmati Rice and Pigeon Peas
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 6 servings (4 cups)
Ingredients: 2 cups low-sodium chicken broth; 1 tablespoon butter; ½ teaspoon salt; 1 cup uncooked basmati rice; 1 (15-oz.) can green pigeon peas, rinsed and drained; 1 ½ teaspoons lemon zest; 2 green onions, thinly sliced

Be the first to rate & review!

Popcorn-scented basmati is a flavorful alternative to long-grain rice. You can find it on the same aisle as regular rice.

Recipe by Southern Living March 2009

Gallery

Recipe Summary

prep:

10 mins

cook:

25 mins

stand:

5 mins

total:

40 mins

Yield:

Makes 6 servings (4 cups)

Ingredients

2 cups low-sodium chicken broth
1 tablespoon butter
½ teaspoon salt
1 cup uncooked basmati rice
1 (15-oz.) can green pigeon peas, rinsed and drained
1 ½ teaspoons lemon zest
2 green onions, thinly sliced

Directions

Step 1

Bring broth, butter, and salt to a boil over medium-high heat in a large saucepan. Stir in rice; cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender. Remove from heat, and stir in peas and zest using a fork. Cover and let stand 5 minutes. Sprinkle with onions.

Advertisement
Step 2

Note: For testing purposes only, we used Mahatma Basmati Rice.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Basmati Rice and Pigeon Peas

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Basmati Rice and Pigeon Peas

Account

Basmati Rice and Pigeon Peas

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Basmati Rice and Pigeon Peas