A traditional way to welcome the New Year, black-eyed peas get a boost of flavor from the bold Persian spice cardamom. With just five ingredients, this quick and easy basmati rice pilaf does double duty as either a side dish or vegetarian main dish.
This pilaf is also very forgiving and can be made with other kinds of rice, like jasmine rice. The black-eyed peas, which are tricky to find in some locations, may also be swapped for cooked lima beans.
Black-Eyed Pea Rice Pilaf with Cardamom
- 1 + 1/2 cups uncooked basmati (or jasmine) rice
- 1 + 3/4 cups (1 can) cooked black-eyed peas or lima beans
- 1/2 teaspoon (plus more to taste) ground cardamom
- 1 Tablespoon refined coconut oil, butter or olive oil
- 1/2 teaspoon sea salt, plus more to taste
- In a covered pot or rice cooker, add rice, recommended amount of water (which is 2+1/4 cups water for basmati or about 3 cups water for jasmine), oil, and 1/2 teaspoon sea salt. Cover and simmer rice for 20 minutes. Turn off heat but keep lid on to retain warmth.
- Season black-eyes peas with sea salt to taste. Add black-eyed peas to warm rice and stir to blend and fluff rice. Season with cardamom and add sea salt to taste. Add more cardamom if desired. Serve pilaf warm, garnishing with fresh parsley or celery tops if desired.