Indian Rice and Peas
A wonderful side dish that children like!

Servings: 6

• 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.

Per 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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