Put the rice in a mesh
strainer and rinse with cold water several times. Set aside and let
drain.
Heat the
vegetable oil in a large
saucepan over medium-high heat until it begins to shimmer. Add the
mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom,
cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the
pilaf to a serving dish and serve.
Serves: 4; Calories: 314; Total Fat: 5 grams;
Saturated Fat: 0.5 grams; Protein: 6 grams; Total carbohydrates: 60 grams;
Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 748 milligrams
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
