East Indian Split Pea Pilaf |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. This recipe was given to me by a friend from India, notes Marilyn Rodriguez of Fairbanks, Alaska. It's a great side dish to go with curry recipes. Ingredients:
2/3 cup dried yellow split peas |
4-3/4 cups water, divided |
1 bay leaf |
3 tablespoons canola oil |
1 large onion, chopped |
1/2 to 1 teaspoon ground cinnamon |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground turmeric |
1-1/2 cups uncooked long grain rice |
2-1/2 cups chicken broth |
Directions:
1. In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
2. In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf. Yield: 6 servings.
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