Potato & rice pilaf with peas & cumin

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
1 cup Potato, diced
1 teaspoon Cumin seeds
¼ cup Onion, diced
1 each Garlic clove, minced
1 cup White basmati rice
1¾ cup Vegetable broth
½ teaspoon Salt
½ cup Frozen peas, thawed

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

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