East Indian Split Pea Pilaf
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. "This recipe was given to me by a friend from India," notes Marilyn Rodriguez of Fairbanks, Alaska. "It's a great side dish to go with curry recipes."
Total TimePrep: 35 min. Cook: 30 min.
- 2/3 cup dried yellow split peas
- 4-3/4 cups water, divided
- 1 bay leaf
- 3 tablespoons canola oil
- 1 large onion, chopped
- 1/2 to 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground turmeric
- 1-1/2 cups uncooked long grain rice
- 2-1/2 cups chicken broth
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts1 cup: 214 calories, 7g fat (1g saturated fat), 0 cholesterol, 572mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as East Indian Split Pea Pilaf in Light & Tasty October/November 2001