Vegetarian/2002

Vegetable Pilaf
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
1 cup basmati rice 2 tablespoons oil 1/2 teaspoon cumin seeds
2 bay leaves 4 green cardamon pods 4 cloves
1 onion, finely chopped 1 carrot, finely diced 1/3 cup thawed frozen peas
1/3 cup thawed frozen corn 1/4 cup cashew nuts, lightly fried 1/4 teaspoon ground cumin
salt



1 Wash the rice in several changes of cold water. Put in a bowl and cover with water. Let soak for about 30 minutes.
2 Heat the oil in a large frying pan and saute the cumin seeds for 2 minutes. Do not let the seeds burn. Add the bay leaves, cardamom and cloves and saute for another 2 minutes.
3 Add the onion and cook for 5 minutes, until softened and lightly browned.
4 Stir in the carrot and cook for 3-4 minutes.
5 Drain the rice and add to the pan together with the peas, corn and cashew nuts. Cook for 4-5 minutes over medium heat.
6 Add 2 cups water, ground cumin and salt. Bring to a boil, cover and simmer for 15 minutes over low heat, until all the water is absorbed. Let stand, covered, for 10 minutes before serving. Turn out onto a platter and fluff up before serving.

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