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Title: Potato and Rice Pilaf with Peas And Cumin
Categories: Side Rice Vegetable
Yield: 4 Servings
| 1/4 | c | Olive oil |
| 1 | c | Potato, diced |
| 1 | ts | Cumin seeds |
| 1/4 | c | Onion, diced |
| 1 | Garlic clove, minced | |
| 1 | c | White basmati rice |
| 1 3/4 | c | Vegetable broth |
| 1/2 | ts | Salt |
| 1/2 | c | 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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