Golden Rice Pilaf with Green Peas
From: The American Institute for Cancer Research

1 cup basmati rice or Texmati rice
1 Tbsp. canola oil
1 small onion, finely chopped, 3/4 cup
2 tsp. minced fresh ginger
1 tsp. ground turmeric
1 tsp. salt
2 1/2 cups hot chicken broth or water
1/2 cup frozen green peas

Wash the rice in a bowl, changing the water until it runs clean. Soak the rice in water to cover for 30 minutes. Drain.

In a heavy medium saucepan, heat the oil over medium-high heat. Add the onions and ginger and cook until the onions are lightly colored, 6-7 minutes. Add the soaked rice, turmeric and the salt. Pour in the chicken broth or water and stir. Bring the pot to a full boil over high heat. Reduce the heat slightly and boil gently, uncovered, for 5 minutes. Turn the heat down to

moderately low, cover the pot with a tight-fitting lid, and simmer until the rice is cooked, about 10 minutes.

Distribute the peas over the rice and recover the pot. Remove it from the heat and let the rice rest for 5 minutes. With a fork, mix in the peas and fluff the rice. Serve immediately.

Each of the four servings contains 260 calories and 6 grams of fat.