Tomato, Scallion and Peanut Pulao (Pilaf)

Today is the last installment of what to make with Thai Roasted Green Fish and Roasted Root Jumble with Feta Cheese!  We need a starch, right?  I mean, I need a starch!  I am happy to share this delicious new twist on rice pilaf with you!  Infused with the flavors of India it is the perfect accompaniment to the fish and veggies.  Please enjoy!

Tomato, Green Onion and Peanut Pulao (Pilaf) (adapted from foodnetwork.com)

1 c. white basmati rice
2 T. extra virgin olive oil
2 green cardamom pods, crushed
1/8 t. ground cinnamon
1/8 t. ground cloves
1/2 t. ground ginger
2 garlic cloves, minced
8 green onions, sliced
1 t. salt
1 (14 1/2 oz.) can diced tomatoes
1 c. water
1 T. peanuts, chopped

Place the rice in a colander and rinse thoroughly (until the water is no longer cloudy, but clear.)  In a medium saucepan over medium high heat warm the olive oil until it's shimmering but not smoking.  Add the cardamom, cinnamon and cloves.  They should sizzle as they hit the oil.  Saute gently until you can smell their aroma, about 30 seconds.  Add the ginger, garlic and chopped green onions and saute 1 minute or until the green onions are softened.

Add the rice to the pot, season with salt and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes.  Add the can of tomatoes and stir.  Cook 2 minutes to get rid of some of the excess liquid.

Add the water and turn the heat up so the contents of the pot come to a boil.  Turn down the heat as low as it can go, put a lid on it and cook for 15 minutes.  Don't take the lid off!  Once the 15 minutes are over let it sit 5 minutes (do not take the lid off.)  Finish with the peanuts!

6 servings (182 calories each serving) according to my calculator on loseit.com