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Peas Pulao

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.