Indian Rice and Peas
A wonderful side dish that children like!
1 1/2 tablespoons
vegetable oil (1 tablespoon plus 2 teaspoons)
4 whole cloves
3 black cardamom seeds
6 whole black peppercorns
2 cinnamon sticks, about 3 inches each
2 teaspoons garlic powder
2 tablespoons water
1 cup frozen green peas, thawed
2 cups uncooked basmati rice, rinsed and drained
4 cups water
Salt to taste
Heat the oil
in a deep heavy skillet over low heat. Add the cloves, cardamom seeds,
peppercorns and cinnamon sticks. Cook for a few minutes to bring out the
aroma of the spices. Stir the garlic powder and 2 tablespoons of water
together to make a paste; mix into the pan with the spices.
Add the green peas to the pan, cover and cook for about 5 minutes.
Add the remaining
4 cups of water and rice to the pan. Season with a little salt. Bring
to a boil, then cover, and cook for about 15 minutes, until the rice is
tender and the
water has been absorbed. Taste, and adjust the salt before serving.
284 Calories; 6g Fat (18.0% calories from fat); 1g Saturated Fat; 7g Protein;
53g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges:
3 1/2 Grain(Starch); 1 Fat.
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