Pea pods and rice pilaf - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | small | Onion, chopped |
| 1½ | cup | Long-grain white rice |
| ¼ | teaspoon | Saffron threads, crushed |
| 2½ | cup | Water |
| ½ | pounds | Sugar-snap pea pods |
| ½ | pounds | Fresh green peas (in pods) |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Chopped fresh tarragon leaves or 1 t dried tarragon |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
Directions
1. In 4-quart saucepan, heat oil over medium heat. Add onion; saute until translucent. Stir in rice and saffron until grains are coated with oil. Add water and heat to boiling over high heat. Stir rice mixture; cover pan; reduce heat to low and simmer rice until tender and all liquid has been absorbed-about 15 minutes.
2. Meanwhile, remove tips and any strings from pea pods. Shell green peas.
3. When rice is tender, remove from heat and let stand, covered, 5 minutes. Meanwhile, in large skillet, heat butter over medium heat.
Add pea pods and shelled peas; saute until tender-crisp. Stir in tarragon, salt, and pepper.
4. With fork, lightly toss pea-pod mixture into rice. Transfer rice mixture to serving bowl.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>