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>

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