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Pilaf of Rice with Peas

Ingredients:

2 T. butter or olive oil
1 2/3 c. rice
salt
3 1/3 c. chicken broth
2/3 c. frozen peas
Garnish:
1/3 lb. lean ground beef
2 T. olive oil
1/4 t. allspice
salt
black pepper

1.  In a nonstick coated saucepan, heat the butter or oil over low heat and add the rice, tossing to coat each grain.

2.  Add the salt and broth, stir to blend, and bring to a boil over medium heat.  Continue to cook until much of the water has been absorbed ad little holes begin to form across the surface of the rice:  about 10 minutes.   Stir in the peas, reduce the heat, and cover.

3.  Meanwhile, sauté the ground beef in 2 T. olive oil, sprinkling with the spices.  Remove with a slotted spoon.

4.  The rice will be ready to serve after about 15 additional minutes of steaming.  Transfer it to a platter and top it with the ground beef.

Variations

Lebanon: Prepare the garnish ingredients and stir most of them into the rice.

Syria:  Substitute frozen or canned green fava beans for the peas and add 3/4 c. chopped cilantro.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.