Date:    Fri, 27 Aug 93 08:12:58 CDT
From:    Mindy.S.Mymudes@uwrf.edu

I enjoyed this recipe, but this rice was a little gloppy, the original
recipe (in The victory Garden Cookbook) may call for too much water.

Spicy Peas and Rice 

1 cup shelled Peas
3/4 cup chopped onions
1 Tbs or more minced garlic
10 whole cardamom seeds
10 whole allspice berries
10 whole cloves
2-inch cinnamon stick
3 cups brown rice
6 cups water
1/2 cup yellow raisins (or more)
Toasted almonds to garnish

blanch peas, (I cut up the other vegies small and add them to the
peas...)  Sweat onions with a little water, until wilted, add garlic
and spices, cook for 1-2 minutes, Stir in rice and saute for 5
minutes longer.  Add water (hot) cover, bring to a boil, reduce heat,
and cook slowly until liquid is absorbed (about an hour for gloppy
rice- well, not real gloppy, and it is better the next day, even
cold...)  Meanwhile, plump the raisins for 5 minutes in hot water;
drain.  Toast Almonds.  When rice is cooked, stir in plumped raisins,
and vegies, cook for a moment to heat through, top with almonds.
Watch out for whole spices, I also added some garam masala.  This
makes lots, and it was pretty good. Any additions or comments will be
gladly taken! But it doesn't matter about the rice, I'm rice
incompetent!