Yellow rice pilaf
Instructions:
- Coarse salt
- 1 1/2 cups long-grain rice
- 2 tablespoons extra-virgin olive oil
- 1 onion, cut into 1/2 -inch dice
- 1 carrot, cut into 1/4-inch dice
- 1 cup frozen peas, thawed and drained
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- Freshly ground pepper
- Fill a medium saucepan with water, and bring to a boil; add salt and the rice. Cook until the rice is just tender, 15 to 20 minutes. Drain, and transfer the rice to a serving bowl.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, until it begins to soften, about 4 minutes. Add the carrot; cook, stirring, until the vegetables are tender, about 5 minutes. Stir in the peas, turmeric, cumin, and paprika; cook until heated through.
- Transfer the mixture to the bowl with the rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.