Indian Pea-Mushroom Pilaf
1 cup basmati rice 2 Tbsp canola oil
½ tsp whole cumin seeds ½ cup onion, thinly sliced
4 oz mushrooms, sliced (about 1 cup) ¾ cup frozen peas, thawed
1 tsp garam masala 2 cups water
¾ tsp salt ¼ cup roasted cashews
- Soak rice in cold water for 15 minutes or longer. Drain soaking water.
- Heat oil in 2 to 3 quart saucepan over medium high heat. Add cumin seeds and stir a few seconds until golden brown. Ad sliced onion; cook and stir until lightly brown. Add mushrooms, cook and stir 2 to 3 minutes until mushrooms begin to brown.
- Add rice, peas, garam masala, water and salt. Stir gently to mix.
- Bring to a boil and reduce heat to a simmer. Simmer 12 to 13 minutes, until rice is cooked and water is absorbed. Cover with lid until ready to serve. Before serving, gently stir and fluff rice with fork. Garnish with cashews, if desired.
Makes 6 servings. (about ¾ cup per serving)
176 kcal; 5 gm total fat; 4 gm PRO; 29 gm CHO; 0 cholesterol; 2 gm Dietary Fiber; 308 mg sodium.
2 CHO choices, 1 fat