VegBox Recipes

Cinnamon Rice with Peas

This dish makes a great accompaniment to Spinach and Potato Curry (which is also great with cauliflower instead of the potato, by the way).

We have also served it with Chickpea "Chole" with Ginger and Tomatoes.
 
 

Ingredients

Serves 2

Olive oil
Cinnamon
50g Basmati rice per person, washed
25g Freshly podded or frozen peas per person
Up to 1 litre cold water
Salt to taste
Handful of sultanas (optional)
 

Method

Heat the olive oil in a heavy bottomed pan, and add the cinnamon and cook until fragrant.

Tip in the rice and use a wooden spatula to coat the rice in the oil and cinnamon.

Add frozen peas at this stage.

Add enough water, with salt to taste, to cover the rice and bring to the boil, then reduce to a simmer and keep adding enough water to stop the pan boiling dry until the rice is your preferred tenderness.

Add fresh peas at this stage. Consider stirring in some sultanas, tip into a serving dish and top with some freshly torn coriander.
 

Time From Cupboard-To-Table

30-40 minutes
 

Notes & Variations on Cinnamon Rice with Peas

 
 
 

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