15 Feb Rice Peas Potatoes and Green Onions
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 1/2 cups water
- 2 red potatoes medium
- 1 cup white basmati rice
- 1/2 green onions dark green tops only
- 1/8 tsp cumin seeds
- 1 cup frozen peas
- 1 Tbsp extra virgin olive oil
- 3/4 tsp Celtic sea salt
- 1/4 tsp turmeric
- 1/8 tsp garam masala
- 1/8 tsp ground ginger
- 1/8 tsp ajwain
Ingredients
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Instructions
- Dice the potatoes into ¼ inch cubes. Add the potatoes and water to a medium sized pot.
- Heat over high heat for 5 minutes.
- Meanwhile, wash the rice until the water runs clear. Set aside.
- Cut off the dark green tops of the green onions. Discard the light green and white portions for this recipe. Dice the dark green portions. Set aside.
- Use a mortar and pestle to bruise the cumin seeds. Set aside.
- After the potatoes have been cooking for 5 minutes, turn the heat down to medium-high. Add the peas, rice, green onions, cumin seed, oil, salt, turmeric, garam masala, ginger, and ajwain. Stir.
- When the rice is at a boil again, put the lid on the pot and turn the heat to low.
- Cook for an additional 13 – 15 minutes. The water should be completely absorbed.
- Remove the pot from heat. “Fluff” or stir the rice with a fork. Put the lid back on, and let the rice sit for 5 minutes.
Recipe Notes
Serving Suggestions:
- Serve with saag paneer (ETP recipe).
- Serve with tamarind chutney (ETP recipe) or mint chutney (ETP recipe).