Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 * Exported from MasterCook * Confetti Rice Pilaf With Split Peas Recipe By : Everyday Cooking with Dr. Dean Ornish, page 240 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Rice Side Dishes Vegetables Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup yellow or green split peas 1 cup long-grain rice -- preferably basmati 1 teaspoon cumin seed 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon pepper SERVES 4 This is a particularly pretty pilaf, the rice flecked with confetti-like bits of yellow, orange, and green. Cumin seed gives it a subtle Indian fragrance and flavor. Combine all ingredients in a 3-quart saucepan with 3 cups water. Bring to a simmer over high heat. Cover, reduce heat to lowest setting, and simmer 25 minutes. Let stand 5 minutes, covered; transfer to a serving bowl and fluff with a fork. Remove the bay leaf before serving. TIP: Toasting brings out the flavor of many dry spices. To enhance this pilaf, toast the cumin seed first in a small dry skillet over low heat, shaking the skillet often, until cumin darkens slightly and begins to smell fragrant. Then add to pilaf as directed above. Serving size: 1 1/4 cups. Calories: 278, Fat: 1.5 g, Cholesterol: 0 mg Carbohydrate: 55.9 g, Protein: 10.4g, Sodium: 1300 mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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