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2 c Brown basmati
4 c Water or broth
3 tb Olive oil
1 ts Whole cumin seeds (or 1/2 Teaspoon Powdered cumin)
1 lg Onion peeled and chopped
1/4 ts Black pepper
1/2 ts Salt
1/2 c Frozen green peas
In a heavy skillet or Dutch oven with a lid heat oil and cumin seeds. Stir for a few seconds add onions and cook until translucent. Add rice and continue cooking for 3-4 min. Add liquid and bring to boil. Cover reduce heat to low and cook 45-50 min. Stir in peas the last few minutes of cooking. Makes 4 servings.
(*Substitution* White basmati can be substituted for brown adjust water to 3 cup water for 2 cup white basmati)