Rice And Peas With Garam Masala
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Basmati rice |
| 3 | T | Vegetable oil |
| 1 | Onion, cut into thin half | |
| rings | ||
| 3/4 | t | Salt |
| 1 | t | Ground garam masala, see |
| note 2 | ||
| 4 | T | Finely chopped fresh dill |
| 2 | c | Chicken broth, fresh or |
| canned | ||
| 1 | c | Peas, fresh or frozen |
| cooked in boiling water | ||
| for | ||
| 2 minutes or until just | ||
| done |
INSTRUCTIONS
Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly. Heat the oil in a small, heavy pot over medium high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes. Add the drained peas. Cover tightly again and cook another 5 to 7 minutes. Stir gently before serving. Yield: 5 to 6 servings Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 977
Calories From Fat: 578
Total Fat: 65.4g
Cholesterol: 0mg
Sodium: 4301.6mg
Potassium: 2075.1mg
Carbohydrates: 78.8g
Fiber: 14.4g
Sugar: 21.9g
Protein: 27.3g