Spiced rice
8 - 10 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; finely sliced |
| 4 | ounces | Margarine; |
| 1½ | Inch fresh ginger; minced | |
| 1 | clove | Garlic; minced |
| ½ | pounds | Fresh peas; |
| ¼ | cup | Golden raisins; |
| ½ | cup | Cashew nuts; chopped |
| 2 | cups | Basmatic rice; |
| 3 | cups | Water |
| 2 | Ripe tomatoes; coarsely chopped | |
| Salt to taste | ||
Directions
Fry the onions in the margarine till golden brown. Add the ginger and garlic. Cook over low flame for about 2 minutes. Add peas, and cook for another 2 minutes. Add nuts and raisins, cook for an a minute, then add the rice and cook 2 minutes. Add the water and bring to a boil. Add tomatoes and salt to taste. Cover and simmer over a low flame for about 20 minutes, until done. Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.