Title: Potato & rice pilaf with peas & cumin
 Categories: Side dish, Rice, Vegetables
      Yield: 4 Servings
 
    1/4 c  Olive oil
      1 c  Potato, diced
      1 ts Cumin seeds
    1/4 c  Onion, diced
      1 ea Garlic clove, minced
      1 c  White basmati rice
  1 3/4 c  Vegetable broth
    1/2 ts Salt
    1/2 c  Frozen peas, thawed
 
  1. Heat the oil in a large wide non-stick saucepan, until hot enough
  to sizzle a piece of potato. Fry the potatoes, stirring and turning,
  until evenly golden, about 8 min.
  
  2. Stir in the cumin and saute for 1 min. Add the onion and saute
  until tender, about 3 min. Add the garlic and saute for 1 min. Stir
  in the rice and saute for 2 min more. Add the broth and salt, and
  heat to boiling, stirring. Cover and cook over medium-low heat for 12
  min. Sprinkle the peas over the top, cover, and cook for 3 min, or
  until the broth is absorbed.
  
  3. Let stand, uncovered and off the heat, for 5 min before serving.
  
  "Rice: The Amazing Grain" by Marie Simmons