50+ Friends Club Cookbook -- Pasta and Rice -- Spiced Rice

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Spiced Rice - Diabetic

From the Kitchen of: Pepper
Source: The San Diego Union Food Section, Sept 1, 1994

1 large onion, finely sliced

4 oz margarine

1 1/2 inch fresh ginger, minced

1 clove garlic, minced

1/2 lb fresh peas

1/4 cup golden raisins

1/2 cup cashew nuts, chopped

2 cup basmatic rice

3 cup water

2 ripe tomatoes, coarsely chopped

salt to taste

Fry the onions in the margarine till golden brown.
Add the ginger and garlic. Cook over low flame for about 2 minutes.
Add peas, and cook for another 2 minutes.
Add nuts and raisins, cook for an a minute, then add the rice and cook 2 minutes.
Add the water and bring to a boil.
Add tomatoes and salt to taste.
Cover and simmer over a low flame for about 20 minutes, until done.
Servings: 8