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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Basmati Rice with Garden Peas

Mary Taylor

Basmati rice has become readily available over the past decade or so. It is available, organic and in bulk in both brown and white varieties in most natural foods markets. Basmati rice has a long grain and cooks very quickly–in 15 to 20 minutes. It is light, slightly fluffy and has a rich aromatic flavor that compliments many foods without dominating.

yield: 6 servings  |  prep time: 5 minutes  |  cooking time: 25 minutes


  • ¾ cup diced sweet onion
  • 1 tablespoon olive oil
  • 1½ cups basmati rice
  • 3 scant cups water or vegetable stock
  • ½ – 1 teaspoon salt
  • ⅓ cup frozen peas, thawed


  1. Place a 2 quart heavy bottomed saucepan over medium heat. Cook the onion in the oil, stirring frequently, until the onion is translucent and wilted, about 5 minutes.
  2. Meanwhile, rinse the rise in a strainer and allow it to drain. When the onion is cooked, stir in the rice and cook, stirring constantly, until the grains begin to change color. If using white basmati wait until about 2/3 of the grains have turned a more milky white color. If using brown basmati, the grains will lighten in color. Do not allow the grains to brown.
  3. Pour in the water and add the salt. Stir just to combine. If using brown rice you will need about 3 cups of water, if using white just under 3 cups. Cover the pan and bring the liquid to a boil, then without stirring, reduce heat to a simmer and cook, covered until the rice is just tender, about 15 minutes for white basmati, 20 minutes for brown.
  4. Place the peas over the top of the cooked rice, cover and set aside for about 5 minutes. Just before serving, toss the rice with a fork to fluff it, and turn it out for individual servings or into one large serving bowl.