RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar East Indian Split-Pea Pilaf - pareve
2/3 cup Yellow Split Peas 4-3/4 cups Water 3 Tbsp. Vegetable Oil 1 piece Bay Leaf 1 cup Onion, minced 1 tsp. Cinnamon 3/4 tsp. Cumin Seed, ground 1/4 tsp. Turmeric, ground 1/4 tsp. Cloves, ground 1-1/2 cups White Rice, uncooked 16 oz.vegetable Broth 1 cup Vegetable Oil 1 medium Onion Make the pilaf: In a saucepan simmer the peas in 4 cups of the water with salt to taste, uncovered, for 30 to 35 minutes, or until they are just tender but not falling apart, drain them, and keep them warm. While the peas are cooking, in a large flameproof casserole heat the oil with the bay leaf over moderate heat, stirring occasionally, until the bay leaf is golden. Add the minced onion, and cook the mixture, stirring, until the onion is golden. Add the cinnamon, the cumin, the tumeric, and the cloves and cook the mixture stirring for 30 seconds. Add the rice and cook the mixture, stirring, for 3 minutes. Stir in the broth, the remaining 3/4 cup water, and salt and pepper to taste, bring the mixture to a boil, and cook the rice, covered tightly, over low heat for 20 minutes. Stir in the cooked pease gently and cook the mixture, covered, for 5 to 10 minutes, or until the pilaf is heated through. Make the garnish while the pilaf is cooking. Cut the onion into thin rings. In a skillet heat the oil over moderately high heat until it is very hot but not smoking, in it fry the onion rings in batches, stirring occasionally, until they are golden, being careful not to let them get to brown, and transfer them with a slotted spoon to paper towels to drain. Let the fried onions cool. Sprinkle the fried onions over the pilaf. ISSN: 1098-917X, Copyright © 1997, 1998 Foghorn Communications, Inc., All Rights Reserved.
