Potato and rice pilaf with peas and cumin
4 servings
Ingredients
| Quantity | 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 |
Directions
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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