Friday, April 19, 2013

Rice and Peas

This recipe is not famous for my grandma making it; rather for my grandpa. My grandpa was not quite an iron chef, but the dishes he did make were definitely scrumptious. I've heard the story from my mother countless times: twice a year, on the night before fathers' day and his birthday, my grandpa would spend the evening preparing stuffed cabbage. You may think that these special days were no the time for him to slave away in the kitchen, but he in fact enjoyed doing it!
The other food my grandpa would prepare, on a more often basis, was his special recipe of rice and peas. Although I've never had this dish from my grandpa, since I never knew him--being the youngster in the family--I have had versions from my mom and sister, and I can see why this was one of the two dishes my grandpa would prepare.

So you start out with rice....

then add the peas...

In go the onions...

and here's what you get after a little bit. Yum! nothing like the smell of fried onions!

After the rice is done cooking and the onions are nice and brown, it's time to mix everything together!

And voila! Delicious and oh so simple! A must-have recipe for any time you are stumped on what to whip up, or you just want something yummy to eat.

1 and 3/4 cup of water
1 cup of rice
tsp salt
2 tbs. oil
1/2 large onion
1/2 package of peas-about 8 oz.

Put water and salt to boil, then add 1 cup rice and half a package of peas (about 8 oz). When it comes back to a boil, lower to lowest flame, cover it, and remove after 20 minutes. Meanwhile, chop onion and put in pan with oil. Wait for it to caramelize, which can take ten to fifteen minutes (you want them nice and brown, but not burnt) and then mix it with rice and peas.

When my mom makes this for me, she puts the peas in after the rice has cooked for about 15 minutes, since she likes it better not too mushy. However, my grandpa added them the same time, and Nomi and I like it better this way, so it's up to you!

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