Peas Pulao
8 OZ rice
8 OZ peas, shelled or frozen
2 cloves garlic
1 TSP caraway seeds
2 TSP turmeric
4 cloves
1/2 TSP cinnamon
1 TBSP lemon juice
3/4 Pint stock or water, hot
salt and black pepper
Pour a little of the stock into a frying pan, and, over a low heat, fry the
spices and minced garlic for a few minutes. Add the rice and cook,
stirring, for a few minutes. Add the peas and the rest of the stock. Cook
until the rice and peas are tender and all the liquid used up.
Adapted from "Healthy Eating for a New Age" by Joyce D'Silva.
Love Shell.
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