Basmati Pea Pilaf
Preparation Time: 1 hour 15 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot
Rinse basmati rice then soak for 1 hour in 2 cups of water with salt added. Drain rice (which is now very brittle) be careful not to break it.
While rice is soaking, heat oil and butter in 6-quart (6L) Stockpot over medium heat. Add onions and light golden brown. Add raisins and sauté 5 minutes. Remove raisins and a few onions for garnish.
In a 1-quart Saucepan, bring 2 cups of water to a boil and stir in garam masala (blend of spices). After removing raisins from onion, butter mixture, add boiling spice mixture to 6-quart Stockpot, add rice, but do not stir. Bring to a boil, 7-10 minutes, reduce to low, sprinkle in peas, cover (close vent) and cook an additional 5 minutes.
To Serve: Lift rice mixture out of pan with a large serving spoon to platter, garnish with reserved onions and raisins, top with blanched almonds.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 350; Fat Grams 18; Carbohydrate Grams 42; Protein Grams 9; Cholesterol mg 10; Sodium mg 233.
THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 1; Fat Grams 18; Sodium Points 10; Fiber Points 2; Carbohydrate Points 3; Cholesterol Points 1.
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