Saffron-Pea Basmati Rice Salad

Total Time:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons canola oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 6 cardamom pods
  • 1 cinnamon stick
  • 2 cloves
  • 3 1/2 cups water or vegetable stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch saffron
  • 2 cups basmati rice, rinsed and drained well
  • 3/4 cup frozen peas
  • 1/2 bunch cilantro, leaves coarsely chopped
  • 4 scallions, coarsely chopped
Directions

Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.


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    This recipe is featured in:

    Cookout Sides & Salads