Brown Basmati Rice and Peas



Serving size

about 1/2 cup
60 minutes

Store, covered, in refrigerator for up to 5 days.

Brown Basmati Rice and Peas


1 tsp. Olive oil
1/2 tsp., whole Ground cumin
1/4 tsp., ground Ground cardamom
1/2 medium White onions (diced)
1 cup Brown rice (use brown basmati or brown jasmine rice)
2 cups No salt added vegetable stock (or water)
1/8 tsp. Salt
3/4 cup Frozen peas


Crack cardamom pods open by crushing with the side of a knife.

Put oil in a medium saucepot and heat on medium-low heat. Add cumin seeds and cardamom pods and stir for 20 seconds until fragrant, taking care not to burn. Remove cardamom pods with slotted spoon.

Add onion and cook for 5-7 minutes until lightly browned. (**If using ground spices, sauté onion first and then add spices.)

Add rice to the pot and stir, cooking for about 3 minutes to toast.

Add the stock and salt and bring to a boil. Cover and turn heat to low. Simmer until rice is tender, about 40-45 minutes. Do not stir!

In the last 2 minutes, add the peas to heat through.

Turn heat off and fluff with a fork to incorporate peas.

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.