"1/3 cup of vegetable oil"
10 whole cloves
3 cinnamon sticks (about 8 cm)"
1 sprig of rosemary
1 tablespoon of ground cumin
1 chopped onion
1 tablespoon of grated ginger
2 tablespoons of mashed garlic
1/2 teaspoon of turmeric powder
1 1/2 cups of brown rice
1 tablespoon of salt
1/2 cup of chopped green scallions
1/2 cup of chopped fresh parsley
1/4 cup of chopped fresh cilantro
3 tablespoons of vinegar
2 cups of cooked fresh peas
"1/3 cup of vegetable oil"
10 whole cloves
3 cinnamon sticks (about 8 cm)"
1 sprig of rosemary
1 tablespoon of ground cumin
1 chopped onion
1 tablespoon of grated ginger
2 tablespoons of mashed garlic
1/2 teaspoon of turmeric powder
1 1/2 cups of brown rice
1 tablespoon of salt
1/2 cup of chopped green scallions
1/2 cup of chopped fresh parsley
1/4 cup of chopped fresh cilantro
3 tablespoons of vinegar
2 cups of cooked fresh peas
"Heat 1/4 cup of vegetable oil in a pan over medium-high heat"
Add the cloves, cinnamon, rosemary, cumin and stir for about 1 minute, or until the cumin seeds start to darken"
Add the onion, ginger, garlic and sauté over moderate heat for another 1 minute"
Add the turmeric powder and let it simmer for an additional 30 seconds"
"Add the rice, stirring constantly"
Add 3 cups of water and salt
Wait until it boils, then reduce the heat and let it cook for about 20 minutes with the lid on"
Remove from heat and let it sit for 10 minutes"
"Remove the cloves, cinnamon, and rosemary and stir well with a spoon"
"Once cooled, add the chopped scallions, parsley, and cilantro, stirring well"
"Make a dressing by mixing vinegar, pepper, and remaining oil in a bowl, whisking continuously"
Pour over the salad
Taste and adjust seasoning
Cover and refrigerate for at least a day before serving
Add the peas just before serving, at room temperature."
