East Indian Spilt Pea Pilaf

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2/3 cup dried split peas
• 4 3/4 cups water, divided
• 1 large onion
• 3 tablespoons canola oil
• 1 bay leaf
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground turmeric
• 1 1/2 cups uncooked long grain rice
• 2 1/2 cups chicken broth

Recipe

• 1 combine peas and 4 cups water in a large saucepan and bring to a boil.
• 2 reduce heat and simmer uncovered until peas are tender, about 35 minutes.
• 3 meanwhile chop onion.
• 4 heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
• 5 add onion and saute until tender.
• 6 meanwhile drain peas and keep warm.
• 7 add the seasonings (cinnamon-turmeric) to the onions and saute an additional 30 seconds.
• 8 add the rice and cook while stirring for 3 minutes.
• 9 add the broth and remaining 3/4 cup of water and bring to a boil.
• 10 reduce heat, cover and simmer until rice is tender, about 20 minutes.
• 11 add peas and heat through.
• 12 remove bay leaf before serving.