RICE WITH GREEN PEAS AND ALMONDS

4 servings, 25 minutes

INGREDIENTS

• 2 tsp ghee

• 1 cinnamon stick

• 6 whole cloves

• 1/4 tsp cardamom seeds

• 1/3 cup chopped raw almonds

• 1 cup basmati rice, rinsed

• 2/3 cup fresh peas (option to sub lima beans or other seasonal veggies)

• 2 cups water or broth

• 1/4 tsp turmeric powder

• 1/2 cup kale, chopped, stems removed

• Salt & pepper to taste

• Fresh lemon juice

• Fresh chopped cilantro for topping (optional)

DIRECTIONS

1. Heat ghee in a medium saucepan over medium heat.

2. Add cinnamon stick, cloves, cardamom seeds, and almonds to hot ghee until almonds turn pale golden-brown.

3. Add rice and sauté for about 2 minutes or until the grains turn translucent. Add the peas and stir. Add the water/ broth and turmeric powder.

4. Bring everything to a boil and then reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed and the rice and peas are tender.

5. Stir in the kale within the last 5 minutes of cooking.

6. Add salt and pepper to taste. Serve with freshly squeezed lemon juice and fresh cilantro. Enjoy!

#spring #summer #pitta #kapha #onepotmeal #lunch #dinner #onepotmeal

Notes

• Peas can be constipating and difficult to digest, which makes them not great for vatas. So skip this recipe if you have constipation or sub another bean like lima beans or edamame if you are vata. The combination of spices plus the heaviness of this whole grain helps to augment the lightness and dryness of the peas while also making them easier to digest.

• Super easy meal when you don't have time to think about cooking!