Great side dish for any Asian-influenced meal, this feeds a crowd and stands up fairly well as a leftover.
2 c shelled peas, fresh or thawed frozen
2 c basmati rice
4 Tbsp (1/2 stick) butter
1 large onion, finely chopped
4 c chicken broth*
1/2 tsp saffron threads
1 15-16 oz. can chickpeas, rinsed and drained
*The recipe says 3. I was raised to believe that you make rice with twice as much liquid as rice, and it seems to turn out right. Feel free to try it with 3 and let me know how it turns out.
- If using fresh peas, cook in boiling salted water until tender, about 5 minutes; drain and reserve.
- If you want to be obsessive about it, rinse your rice under cold running water until water runs clear, and drain. I realize this step is important to almost all Asian cuisines but I am lazy.
- Melt butter in large heavy saucepan over medium heat. Add onion and sauté until tender, about 8 minutes.
- Add rice, stir 1 minute.
- Add broth and saffron. Bring to a boil, reduce heat to low, cover and cook until rice is tender and liquid absorbed, about 20 minutes.
- Remove from heat. Stir in chickpeas and peas. Cover and let stand 5 minutes before serving.
Bon Appetit, issue unknown
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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson