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Potato & rice pilaf with peas & cumin

Yield: 4 Servings

Ingredients:

• 1/4 c Olive oil
• 1 c Potato diced
• 1 ts Cumin seeds
• 1/4 c Onion diced
• 1 ea Garlic clove minced
• 1 c White basmati rice
• 1 3/4 c Vegetable broth
• 1/2 ts Salt
• 1/2 c Frozen peas

Instructions:

thawed 1. Heat the oil in a large wide non-stick saucepan until hot enough to sizzle a piece of potato. Fry the potatoes stirring and turning until evenly golden about 8 min. 2. Stir in the cumin and saute for 1 min. Add the onion and saute until tender about 3 min. Add the garlic and saute for 1 min. Stir in the rice and saute for 2 min more. Add the broth and salt and heat to boiling stirring. Cover and cook over medium-low heat for 12 min. Sprinkle the peas over the top cover and cook for 3 min or until the broth is absorbed. 3. Let stand uncovered and off the heat for 5 min before serving. Rice: The Amazing Grain by Marie Simmons

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