East Indian Split Pea Pilaf Recipes
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. "This recipe was given to me by a friend from India," notes Marilyn Rodriguez of Fairbanks, Alaska. "It's a great side dish to go with curry recipes."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm., In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 214 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. 'This recipe was given to me by a friend from India,' notes Marilyn Rodriguez of Fairbanks, Alaska. 'It's a great side dish to go with curry recipes.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 55.2 g, Cholesterol 2.5 mg, Fat 7.7 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 0.6 g, Sodium 656.7 mg, Sugar 2.4 g
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. 'This recipe was given to me by a friend from India,' notes Marilyn Rodriguez of Fairbanks, Alaska. 'It's a great side dish to go with curry recipes.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 55.2 g, Cholesterol 2.5 mg, Fat 7.7 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 0.6 g, Sodium 656.7 mg, Sugar 2.4 g
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. 'This recipe was given to me by a friend from India,' notes Marilyn Rodriguez of Fairbanks, Alaska. 'It's a great side dish to go with curry recipes.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 55.2 g, Cholesterol 2.5 mg, Fat 7.7 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 0.6 g, Sodium 656.7 mg, Sugar 2.4 g
EAST INDIAN SPILT PEA PILAF
A good side dish to accompany curries. From the Taste of Home Cookbook, submitted by Marilyn Rodriquez, who received it from an Indian friend. Try using Basmati rice if you can find it.
Provided by berry271
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine peas and 4 cups water in a large saucepan and bring to a boil.
- Reduce heat and simmer uncovered until peas are tender, about 35 minutes.
- Meanwhile chop onion.
- Heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
- Add onion and saute until tender.
- Meanwhile drain peas and keep warm.
- Add the seasonings (cinnamon-turmeric) to the onions and saute an additional 30 seconds.
- Add the rice and cook while stirring for 3 minutes.
- Add the broth and remaining 3/4 cup of water and bring to a boil.
- Reduce heat, cover and simmer until rice is tender, about 20 minutes.
- Add peas and heat through.
- Remove bay leaf before serving.
Nutrition Facts : Calories 334.4, Fat 8.3, SaturatedFat 0.8, Sodium 517.9, Carbohydrate 53.5, Fiber 6.9, Sugar 3.2, Protein 11.1
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