Rice and Peas with Garam Masala

Ready in 1 hour

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2 c Chicken broth; fresh or
1 c Peas; fresh or frozen
3/4 ts Salt
4 tb fresh dill; Finely chopped
1 1/2 c Basmati rice
3 tb Vegetable oil
1 sm Onion; cut into thin half
1 ts Ground garam masala; (see

Original recipe makes 1



Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly. Heat the oil in a small, heavy pot over medium high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes. Add the drained peas. Cover tightly again and cook another 5 to 7 minutes. Stir gently before serving. Yield: 5 to 6 servings Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman on Apr 29, 1997

Calories Per Serving: 1761 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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