Potato & Rice Pilaf With Peas & Cumin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
1 cup: Potato, diced
1 tsp: Cumin seeds,
1/4 cup: Onion, diced
1 each: Garlic clove, minced
1 cup: White basmati rice,
1 3/4 cup: Vegetable broth,
1/2 tsp: Salt,
1/2 cup: Frozen peas, thawed
Directions:
1. Heat the oil in a large wide non-stick saucepan, until hot enough
to sizzle a piece of potato. Fry the potatoes, stirring and turning,
until evenly golden, about 8 min.
2. Stir in the cumin and saute for 1 min. Add the onion and saute
until tender, about 3 min. Add the garlic and saute for 1 min. Stir
in the rice and saute for 2 min more. Add the broth and salt, and
heat to boiling, stirring. Cover and cook over medium-low heat for 12
min. Sprinkle the peas over the top, cover, and cook for 3 min, or
until the broth is absorbed.
3. Let stand, uncovered and off the heat, for 5 min before serving.
"Rice: The Amazing Grain" by Marie Simmons
Source from luhu.jp
to sizzle a piece of potato. Fry the potatoes, stirring and turning,
until evenly golden, about 8 min.
2. Stir in the cumin and saute for 1 min. Add the onion and saute
until tender, about 3 min. Add the garlic and saute for 1 min. Stir
in the rice and saute for 2 min more. Add the broth and salt, and
heat to boiling, stirring. Cover and cook over medium-low heat for 12
min. Sprinkle the peas over the top, cover, and cook for 3 min, or
until the broth is absorbed.
3. Let stand, uncovered and off the heat, for 5 min before serving.
"Rice: The Amazing Grain" by Marie Simmons
Source from luhu.jp