Rice with Peas
Yield
4 servingsPrep
10 minCook
15Ready
25Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
mustard seeds, black
|
|
| 2 | cups |
basmati rice
|
|
| 3 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
green peas
frozen or fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
mustard seeds, black
|
|
| 473 | ml |
basmati rice
|
|
| 7.1E+2 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
green peas
frozen or fresh |
|
Directions
Heat oil in pot.
Add mustard seeds and leave them for 10 to 20 seconds.
Add rice and peas (if using fresh) and stir-fry for 1 minute.
Add water and salt.
Cover and bring to a boil. Reduce heat to very low and cook until the rice is almost done. (Approx. 15 to 25 minutes depending on the type of the rice and the amount of heat used.)
If using forzen peas, thaw them under running hot water.
Add to the rice about 5 minutes before the cooking process is finished.
Mix and serve with dal and vegetables.
