Recipe courtesy of Bobby Flay
Episode: We Be Lamb-In'
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Saffron-Pea Basmati Rice Salad
Total:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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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