Saturday 31 March 2012

Rice with Peas

From Vegetarian Bible, Margaret Barca, Penguin Books, 2008.

Rice is a perfect accompaniment for many dishes but sometimes it is good to vary the accompaniment from that of plain boiled rice to one with a touch of spice. This boiled rice variation comes from a favourite little vegetarian cookery book.

Cloves, cardamom pods, peppercorns and a cinnamon stick are cooked for a few minutes in hot oil in a saucepan. When the spices start to smell strongly some chopped garlic is added and cooked just a little longer.

The rice—basmati in this case—is added to the pan with water. Once it is boiling the lid is placed on and it is left to cook for about 10 minutes. A cup of frozen peas is then added and stirred in. The lid is placed on again and the rice cooked for a further 5 minutes. By now the rice should be cooked and the water absorbed. The rice is taken off the heat and left with the lid on for a further few minutes.

When ready, taste it for seasoning and fluff it up with a fork.

The rice has a subtle flavour of Indian spices and the peas add colour and sweetness to the dish. I had it with Spicy Quick-Fried Beans.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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