East Indian Spilt Pea Pilaf Recipes

RICE PILAF WITH LENTILS AND SPLIT PEAS

Rice Pilaf With Lentils and Split Peas image

Make and share this Rice Pilaf With Lentils and Split Peas recipe from Food.com.

Provided by Barb 3663

Categories < 30 Mins

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

Ingredients

2 cups diced onions
4 garlic cloves
1/2 teaspoon salt
1 1/2 cups brown rice
1/2 cup lentils
1/2 cup dried split peas
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
1 tablespoon sesame oil
6 vegetable bouillon cubes
3 bay leaves
1/4 cup pine nuts, toasted
1 cup celery, diced

Steps:

Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
Add rice and stir to coat. Continue stirring until rice smells nutty.
Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
Remove Bay leaf.
Fluff with a fork, Mix in pine nuts and celery. Serve.

Nutrition Facts : Calories 172.4, Fat 4.2, SaturatedFat 0.5, Sodium 112.7, Carbohydrate 29.1, Fiber 4.9, Sugar 2.5, Protein 5.6

AROMATIC PEAS AND CARROT PILAF FOR ONE

Aromatic Peas and Carrot Pilaf for one image

This is my very own, 100% original recipe for an authentic Indian "pulao". The word "pilaf" is distortion of the word "pulao" which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan.

Provided by Anu_N

Categories One Dish Meal

Time 50m

Yield 1 main dish serving, 1-2 serving(s)

Number Of Ingredients 14

Ingredients

1/4 small onion, chopped
1/4 teaspoon garlic powder or 1/4 teaspoon garlic paste (You can use minced fresh garlic, to your taste)
1/2 teaspoon ghee or 1/2 teaspoon margarine
1/4 cup basmati rice or 1/4 cup long-grain rice
1/4 teaspoon cumin seed
1 bay leaf
1 cinnamon stick
4 -5 peppercorns
4 -5 cloves
1/4 cup carrot, sliced
1/4 cup fresh peas or 1/4 cup frozen peas
1/4 teaspoon salt (or to taste)
3/4-1 cup water
pepper (optional)

Steps:

Wash the rice well; drain.
Melt butter/margarine/ghee in a saucepan over low to medium heat.
Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
Season with extra salt and pepper, if necessary, and serve hot!

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