Peas Pilaf
DAAWAT BASMATI RICE
2 cups Daawat basmati rice
1 cup green peas, fresh or frozen
1/4 teaspoon salt
2 teaspoons butter
1 small (3-ounce) onion, sliced
2-3 tablespoons chopped cashews
2-3 tablespoons raisins
1-inch piece cinnamon stick
1 bay leaf
3 peppercorns
1. Wash rice 2-3 times in fresh water. Place rice in a bowl, cover with
water and let soak for 30 minutes; drain.
2. Put 4 cups water in a heavy saucepan with a tight-fitting lid and bring
to a boil. Add rice, green peas and salt. Reduce heat to low, cover and
cook for 25 minutes, or until all the liquid is absorbed. Spread the rice in a
flat dish or pan to cool and dry for 30 minutes.
3. Meanwhile, melt butter in a sauté pan over medium-high heat and
fry onion until browned. Add cashews, raisins, cinnamon, bay leaf and
peppercorns and fry for 1 minute.
4. Put the rice on a platter and garnish with the fried seasonings.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
Pickled Pepper Relish
PRIME TIME INTERNATIONAL
1/4 cup cider vinegar
3 tablespoons sugar
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon salt
Pinch of turmeric
1 medium Prime Time red bell pepper, cut into 1/3-inch dice
1 medium Prime Time green bell pepper, cut into 1/3-inch dice
1 large Vidalia or other sweet onion, cut into 1/3-inch dice
1. In a medium saucepan, combine vinegar, sugar, mustard seed, celery
seed, salt and turmeric. Bring to a boil over medium-high heat.
2. Stir in bell peppers and onion. Simmer over medium-low heat,
stirring occasionally, until peppers are tender and most of the liquid has
evaporated, about 15 minutes.
3. Let cool. Serve with fish, hot dogs or hamburgers. Makes 6-8 servings.
Tip: This relish can be refrigerated for up to 1 week.
Brands may vary by region; substitute a similar product.
