Recipe information
Yield
Serves 6
Ingredients
2 cups shelled fresh peas or frozen, thawed
2 cups basmati rice
4 tablespoons (1/2 stick) butter
1 large onion, finely chopped
3 cups canned low-salt chicken broth
1 teaspoon salt
1/2 teaspoon saffron threads
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
Preparation
Step 1
Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
Step 2
Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.
