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Name: Peas Pilav
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Finely diced onion; 1 1/2 c Green peas; 2 Sticks cinnamon; 4 ts Garlic minced; 4 ts Ginger root minced; 3 c Water, about; 1/4 c Cilantro; finely chopped; 1 ts Garam masala; 2 c Basmati rice; washed and dra; 3/4 lb Potatoes; cut into l6 pieces; 1 ts Ground cumin; 16 Black peppercorns; 2 ts Ground coriander; 2 tb Canola oil; 2 ts Cumin seeds; 1/4 ts Ground turmeric; 2 c Tomatoes; chopped; 1/4 c Yogurt; Salt; 2 Green chiles

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INGREDIENTS

1 c Finely diced onion
1 1/2 c Green peas
2 Sticks cinnamon
4 ts Garlic ; minced
4 ts Ginger root ; minced
3 c Water, about
1/4 c Cilantro; finely chopped
1 ts Garam masala
2 c Basmati rice; washed and dra
3/4 lb Potatoes; cut into l6 pieces
1 ts Ground cumin
16 Black peppercorns
2 ts Ground coriander
2 tb Canola oil
2 ts Cumin seeds
1/4 ts Ground turmeric
2 c Tomatoes; chopped
1/4 c Yogurt
Salt
2 Green chiles

Servings

INSTRUCTIONS

Hi Everyone: I really like "one pot" recipes and this one from the LA Times, issued 3/l2/92 really fits that for me. Now, if I could just get rid of the "pot" I carry around my waist, we would be in business! :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a Healthy Heart." Combine tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil in large saucepan. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden. Add tomato mixture and stir. Cover and cook over medium heat l0 minutes, stirring occasionally. Add water, remaining 3/4 tsp. salt, potatoes and cilantro. Stir well, cover and bring to boil. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes. Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.

NOTES

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Peas Pilav

1 c Finely diced onion
1 1/2 c Green peas
2 Sticks cinnamon
4 ts Garlic minced
4 ts Ginger root minced
3 c Water, about
1/4 c Cilantro; finely chopped
1 ts Garam masala
2 c Basmati rice; washed and dra
3/4 lb Potatoes; cut into l6 pieces
1 ts Ground cumin
16 Black peppercorns
2 ts Ground coriander
2 tb Canola oil
2 ts Cumin seeds
1/4 ts Ground turmeric
2 c Tomatoes; chopped
1/4 c Yogurt
 Salt
2 Green chiles

Hi Everyone: I really like "one pot" recipes and this one from the LA  Times, issued 3/l2/92 really fits that for me. Now, if I could just get rid  of the "pot" I carry around my waist, we would be in business!  :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a  Healthy Heart." Combine tomatoes, peas, yogurt, garlic, ginger, coriander,  cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil  in large saucepan.  Add onion, green chiles, cinnamon sticks, peppercorns  and cumin seeds and saute until onion starts to turn golden. Add tomato  mixture and stir. Cover and cook over medium heat l0 minutes, stirring  occasionally.  Add water, remaining 3/4 tsp. salt, potatoes and cilantro.  Stir well, cover and bring to boil. Add rice, stir gently and cook,  covered, until almost all the water has been absorbed, about l0 minutes.  Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 8 Servings

Calories: 114
Calories from Fat: 41 (36%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0.3mg		0 %
Sodium 14.6mg		1 %
Potassium 338mg		9 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 13.3g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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