Ingredients for Anina's Kenyan Pilau
- 1 1/2 cups basmati rice
- 1 cup frozen black-eyed peas
- 5 cups water
- 1 medium onion
- 2 garlic cloves
- 1/2 cup raisins
- 1 vegetable bouillon cube
- 1 teaspoon salt
- 4 whole cloves
- 1 (1-inch) cinnamon stick
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed cardamom
- 2 tablespoons vegetable oil
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How to Make Anina's Kenyan Pilau
- Preheat oven to 350°F (175°C).
- In a 2-quart saucepan, bring 1 cup of water to a boil. Add 1 cup of black-eyed peas and boil for 5 minutes.
- While peas boil, peel and finely chop 1 medium onion. Rinse 1 ½ cups of basmati rice under cold water until the water runs clear. Drain well.
- In a separate saucepan, bring 16 ounces (4 cups) of water to a boil. Add 1 vegetable bouillon cube and stir to dissolve.
- Drain the black-eyed peas and set aside in a bowl.
- Add 2 tablespoons of vegetable oil to the saucepan used for the peas. Set the heat to medium.
- Add the chopped onion to the oil and sauté until softened, about 5 minutes.
- Add 1 teaspoon salt, 4 whole cloves, 1-inch cinnamon stick, 1 teaspoon ground cumin, and ½ teaspoon crushed cardamom. Stir frequently for 3 minutes, allowing the aromas to fill your kitchen.
- Add 2 cloves minced garlic and stir for another 3 minutes.
- Add the drained black-eyed peas and stir well to combine with the spices.
- Stir in the rinsed rice and the bouillon stock.
- Bring the mixture to a boil over high heat, then reduce heat to medium-low.
- Stir gently until most of the water is absorbed.
- Add ½ cup raisins and stir to combine.
- Transfer the mixture to a covered oven-safe dish.
- Cover tightly with aluminum foil, then place the lid on top.
- Bake for 45 minutes at 350°F (175°C).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
17g
Carbs
33g
