East Indian Split Pea Pilaf

• 2/3 cup dried yellow split peas
• 4-3/4 cups water, divided
• 1 bay leaf
• 3 tablespoons canola oil
• 1 large onion, chopped
• 1/2 to 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground turmeric
• 1-1/2 cups uncooked long grain rice
• 2-1/2 cups chicken broth

1. In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
2. In a
3. , cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.

peas, water, bay leaf, canola oil, onion, ground cinnamon, ground cumin, salt, ground cloves, ground turmeric, long grain rice, chicken broth

Taken from www.tasteofhome.com/recipes/east-indian-split-pea-pilaf/ (may not work)