Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
7 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash the rice in 3 changes of hot water; drain. Combine rice and 2 cups cold water in a bowl; let stand 30 minutes.

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  • 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.

Nutrition Facts

126 calories; calories from fat 16%; fat 2.2g; saturated fat 0.3g; mono fat 0.5g; poly fat 1.2g; protein 2.6g; carbohydrates 23.4g; fiber 1.1g; iron 1.3mg; sodium 263mg; calcium 12mg.
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