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Aromatic Rice with Peas

Book Description

This award-winning volume brings to light sixty-five articles, including three selections never before published, and is the only collection to draw on the full scope of Beard’s magazine journalism and his syndicated column. The Armchair James Beard is meant for browsing and meditating on food, rather than for cooking. But it does contain 130 recipes, so it is sure to send readers back to the kitchen to try their hands at the tempting dishes that Beard sets forth in this charming collection.

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The Armchair James Beard

Authors: John Ferrone (Editor)

Date: April 1999

ISBN: 1592285589

Publisher: The Lyons Press

Paperback

ORDER/INFO

Aromatic Rice with Peas
Recipe from: The Armchair James Beard
by John Ferrone (Editor)
Cookbook Heaven at Recipelink.com

Servings: 4 to 6

3 tablespoons vegetable oil
1 stick of cinnamon, about 1 1/2 inches long
3 bay leaves
4 whole cardamom pods
5 whole cloves
1 cup peas, either freshly shelled or frozen peas thawed in very hot water and drained
1 1/2 cups long-grain rice (not parboiled)
2 3/4 cups chicken broth
3/4 teaspoon salt (1 1/4 if the broth is unsalted

Heat the oil in a heavy 2- to 2 1/2-quart pot over medium heat. When hot, put in the cinnamon, bay leaves, cardamom pods, and cloves. Stir the spices for 5 seconds. Now add the peas. Stir and fry for a minute. Add the rice, and turn the heat to low. Stir and fry the rice for about 3 minutes, Now add the chicken broth and salt. Bring to a boil. Cover with a tight-fitting lid, turn the heat to very, very low, and cook, undisturbed, for 25 minutes, Turn off the heat, Let the rice rest, covered and in a warm spot, for 10 minutes. Mix the rice and peas gently with a fork, and serve.

Note:
The whole spices in this dish are for flavoring only and are not to be eaten.

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