Peas Mushroom Pulao (Pilaf) 

Peas Mushroom Pulao (Pilaf) 

This pulao (pilaf) is great as a side dish or as a light meal. Mushrooms and peas give the rice a heartier taste and flavor. Cashews add a festive and add a nice crunch. I often serve it as a quick and light meal accompanied by yogurt and chutney. Use brown basmati rice for more fiber and a chewier texture.

Soak Time:     15    Minutes
Prep Time: 10 Minutes    Cook Time: 30    Minutes

1 cup basmati rice or brown basmati rice
1/2 teaspoon cumin seeds
1 1/2-inch stick cinnamon
2 cardamom pods, split open
2 bay leaves
2 tablespoons canola oil
1/2 cup onion, thinly sliced
4 ounces mushrooms, sliced (about 1 cup)
3/4 cup frozen peas, thawed
1 teaspoon garam masala
2 cups water
1 teaspoon salt
1/4 cup roasted cashews, for garnish, optional

1.    Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes or longer. Drain the soaking water.
2.    Combine the cumin seeds, cinnamon stick, cardamom pods, and bay leaves in a small bowl. Set aside.
3.    Heat oil in a 3-quart saucepan over medium-high heat. Add spices and fry for a few seconds until the cumin seeds are golden brown. (All the spices will puff.) Add the sliced onion and fry until golden brown. Add the mushrooms. Stir and cook for 2 to 3 minutes until mushrooms are wilted.
4.    Add rice and peas. Gently stir the rice to coat the oil. Cook for 1 minute. Add garam masala, water, and salt. Stir gently to mix. (For brown rice add 2 1/4 cups water.)
5.    Bring to a boil and reduce heat to a simmer. Simmer for 12 to 15 minutes, until rice is cooked and the water is absorbed. Cover with a lid until ready to serve. (Brown rice takes longer to cook, 20 to 25 minutes.
6.    Before serving, gently stir and fluff rice with a fork. Garnish with cashews, if desired.

Makes: 8 servings         Serving Size:     1/2 cup
Nutrition Information per serving: Calories: 131; Total Fat: 4 g (Saturated Fat: 0 g); Carbohydrate: 21 g; Protein: 3 g, Fiber: 1g, Sodium: 306 mg

Reprinted from The Indian Vegan Kitchen by Madhu Gadia, MS, RD