Recipe information
Yield
serves 4
Ingredients
Coarse salt
1
1/2 cups long-grain rice
2
tablespoons extra-virgin olive oil
1
onion, cut into 1/2-inch dice
1
carrot, cut into 1/4-inch dice
1
cup frozen peas, thawed and drained
1
teaspoon ground turmeric
1
/2 teaspoon ground cumin
1
/4 teaspoon ground paprika
Freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Fill a medium saucepan with water, and bring to a boil; add salt and the rice. Cook until the rice is just tender, 15 to 20 minutes. Drain, and transfer the rice to a serving bowl.
Step 2
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, until it begins to soften, about 4 minutes. Add the carrot; cook, stirring, until the vegetables are tender, about 5 minutes. Stir in the peas, turmeric, cumin, and paprika; cook until heated through. Transfer the mixture to the bowl with the rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.