Bread Omelette Sandwich
- 09 Mar - 15 Mar, 2024
Ingredients
· 1 small onion, finely chopped
· 2 garlic cloves, pressed
· 1 tbsp olive oil
· 2 cups basmati rice
· 2 ½ cups water
· 1 (10-ounce) can chicken broth
· ½ cup unsweetened coconut milk
· 1 (15-ounce) can pigeon peas, rinsed and drained*
· 1 tablespoon chopped fresh parsley
· 2 tsp grated lemon rind
· 1 tsp salt
· Fresh parsley sprigs for garnishing
Sauté onion and garlic in hot oil in Dutch oven over medium-high heat one to two minutes or until translucent. Add rice and next three ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.
1 (15-ounce) can field peas may be substituted.
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