Pea Pullao

__________________________________________________

         FOOD FUNNY
__________________________________________________

This one from Anna Welander sounds like it might have really happened somewhere:

I suggested to my husband that we go to McDonald's for lunch saying, "I
know it's not good for me, but I just love burgers and fries." My
husband answered in all seriousness, "Not me. I'm a meat and potatoes man."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

The Pike Place Market contains shops and restaurants of just about every
ethnicity, and this recipe comes from a Middle Eastern market known as
The Souk. It is an easy and versatile rice dish that goes well with just about everything.

Pea Pullao

2 Tbs (30 ml) butter or vegetable oil
1 onion, thinly sliced
4 whole black peppercorns
4 whole cardamom pods
1/4 tsp (1 ml) ground cumin
2 bay (laurel) leaves
1 cinnamon stick
Salt to taste
1 cup (250 ml) long-grain rice, preferably basmati
1 1/2 cups (375 ml) water
1 9-oz (250 g) package frozen sweet peas

Heat the oil in an ovenproof pot with a lid over moderate heat and saute
the onion, peppercorns, cardamom, cumin, bay leaves, and cinnamon stick
for 5 minutes. Add the rice and stir until the rice kernels are coated
with oil. Add the water, bring to a boil, and simmer covered until about
half the water is absorbed, 5 to 7 minutes. Stir in the peas, return the
mixture to a boil, reduce the heat and simmer covered for 5 minutes.
Place the covered saucepan in a preheated 300F (150C) oven for 15
minutes. Before serving, remove the bay leaves, cardamom pods, and
cinnamon stick, and fluff the rice with a fork.
Serves 4 to 6.
Received on Tue Sep 25 23:18:24 2007