Rice and black-eyed peas with fresh crushed garlic from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide

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Notes about this recipe

  • Laura on January 17, 2011

    Pg. 133. This is very easy and comes together very quickly, although I will say that the rice takes 20 minutes to cook, not the 10-12 indicated in the recipe. It makes a nice dish, but it's somewhat bland, despite the presence of the several spices. Both my husband and I added some Sriracha sauce and that spiced it up quite a bit. I would make this again, but would increase the spices.

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