Local garden peas are always something to savor and here I've dressed up rice with their plump texture and green goodness. Throw is some golden fried cashews, herbs and some Indian spice and you have a fine accompaniment to any meal, especially Indian legume curries. Grains never need be boring, and although I enjoy a pot of rice with little adornment, rice really is a blank canvas to explore to complement a culinary experience.
I've included instructions here for using frozen peas as well, to almost equally delightful results, but if you can find some fresh peas they're really worth your while.
|Green Pea Pulao with Cashews|
|Recipe by Lisa Turner|
Published on August 4, 2014
Simple and elegant yellow spiced and herbed rice pulao with plump fresh garden peas and golden fried cashews
Other rice dishes to try from Lisa's Vegetarian Kitchen:
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Mung Dal Kitcheree
Tomato, Olive and Avocado Rice
Vegan Rosemary Mushroom Brown Rice "Risotto"
On the top of the reading stack: The Complete Leafy Greens Cookbook: 67 Leafy Greens and 250 Recipes by Susan Sampson
Audio Accompaniment: Ambient 4 On Land by Brian Eno