SAVORY FRIED RICE
2 1/2 cups water
1 1/2 cups long grain rice
6 whole cloves
3 whole black pepper
1/4 tsp. turmeric
1/2 tsp. salt
6 whole cardamom seeds
2 small leeks
1 medium carrot, sliced
1 cup frozen peas
1/4 cup cashews
1/4 cup raisins
Put water, rice, cloves, black peppers, turmeric, and salt in 2-quart saucepan. Crush cardamom seed slightly and add both husks and seeds to rice. Cover pan, bring to boil. Reduce heat and simmer about 20 minutes until rice is cooked.
Meanwhile, wash and trim leeks. Cut crosswise in 1/2 inch slices; use tender part of green tops as well as white. Separate white part into rings.
Saute leeks and carrots for 5 minutes.
Add peas, cashews and raisins to the leeks and carrots; cook for 3 minutes. Stir leek mixture into cooked rice.
Source: Sunset Menus and Recipes for Vegetarian Cooking
2 1/2 cups water
1 1/2 cups long grain rice
6 whole cloves
3 whole black pepper
1/4 tsp. turmeric
1/2 tsp. salt
6 whole cardamom seeds
2 small leeks
1 medium carrot, sliced
1 cup frozen peas
1/4 cup cashews
1/4 cup raisins
Put water, rice, cloves, black peppers, turmeric, and salt in 2-quart saucepan. Crush cardamom seed slightly and add both husks and seeds to rice. Cover pan, bring to boil. Reduce heat and simmer about 20 minutes until rice is cooked.
Meanwhile, wash and trim leeks. Cut crosswise in 1/2 inch slices; use tender part of green tops as well as white. Separate white part into rings.
Saute leeks and carrots for 5 minutes.
Add peas, cashews and raisins to the leeks and carrots; cook for 3 minutes. Stir leek mixture into cooked rice.
Source: Sunset Menus and Recipes for Vegetarian Cooking
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