EAST INDIAN SPLIT PEA PILAF

East Indian Split Pea Pilaf image

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."

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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 Facts : Calories 214 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges