1/3 cup of olive oil
10 whole cloves
3 sticks of cinnamon (8 cm)
1 sprig of rosemary
1 tablespoon of coriander seeds
1 chopped onion
1 tablespoon of grated ginger
2 tablespoons of crushed garlic
1/2 teaspoon of turmeric powder
1 1/2 cups of whole grain rice
1 tablespoon of salt
1/2 cup of chopped scallions
1/2 cup of chopped fresh parsley
1/4 cup of chopped fresh cilantro
3 tablespoons of vinegar
2 cups of cooked peas
1/3 cup of olive oil
10 whole cloves
3 sticks of cinnamon (8 cm)
1 sprig of rosemary
1 tablespoon of coriander seeds
1 chopped onion
1 tablespoon of grated ginger
2 tablespoons of crushed garlic
1/2 teaspoon of turmeric powder
1 1/2 cups of whole grain rice
1 tablespoon of salt
1/2 cup of chopped scallions
1/2 cup of chopped fresh parsley
1/4 cup of chopped fresh cilantro
3 tablespoons of vinegar
2 cups of cooked peas
Heat 1/4 cup of olive oil in a saucepan
Add the clove, cinnamon, rosemary, coriander seeds, and cook stirring constantly for 1 minute or until the coriander seeds start to darken
Add the onion and cook over moderate heat, stirring occasionally, until the onion is soft
Add the ginger, garlic, and cook for 1 minute, stirring occasionally
Add the turmeric powder and cook for another 1/2 minute
Add the rice and stir well
Add 3 cups of water and salt, and bring to a boil
Reduce heat to low and cover, simmering for about 20 minutes or until the liquid is absorbed
Remove from heat and let stand for 10 minutes
Remove the cloves, cinnamon, and rosemary and fluff the rice with a fork
Let cool completely
Add the chopped scallions, parsley, and cilantro, and mix well
In a separate bowl, whisk together the vinegar, salt, and pepper, and slowly add the remaining olive oil while whisking constantly
Pour over the salad and adjust seasoning as needed
Cover and refrigerate for at least 1 day before serving
Serves 8 portions
Note: You can also add the peas when serving.
