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

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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

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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.

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Step 2
Note: For testing purposes only, we used Mahatma Basmati Rice.

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Basmati Rice and Pigeon Peas

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Basmati Rice and Pigeon Peas

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Basmati Rice and Pigeon Peas