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Ease of Preparation: Easy
Preparation Time: 10 min
soak rice one hour
Cook Time: 25-30 min
Servings: 2
Recipe By: Alexandra Greeley
From: The Everything Guide to Being Vegetarian
Used with permission of Adams Media, an F+W Media, Inc. Co
Other Vegetarian Main Dishes
Other Grains
Crisp fried shallots are sold already prepared in Asian markets. But as with most foods, their flavor is sharper and cleaner if you fry them up fresh: simply slice shallots thinly and fry them in vegetable oil over medium to medium-low heat until they turn golden and crispy; keep an eye on them so they don't burn. Drain them on paper towels.
2 tablespoons vegetable oil
1 onion, peeled and thinly sliced
1 cardamom pod, split open
1 inch cinnamon stick
1/2 teaspoon toasted cumin seeds
1 cup peas, fresh or frozen
1 teaspoon salt
crisp fried shallots for garnish
chopped hard-boiled eggs for garnish
Meanwhile, heat the oil in a large skillet over medium heat and sauté the onion, cardamom, cinnamon, and cumin until the onion turns transparent and golden.
Drain the rice and add it to the skillet; sauté for about 3 minutes. Add the peas, salt, and 2 cups water and cover the skillet. Reduce the heat to low and cook the rice for about 15 minutes or until the rice is tender and the water has evaporated. Scoop the rice onto a serving platter and garnish it, as desired.
