This dish makes great side dish for Thanksgiving dinner and, I think ,great substitute for traditional bread stuffing.
1/4 cup olive oil
1 small onion, chopped
1 clove garlic, mashed
2 cups frozen sweet peas, thawed
1 cup diced carrots
1 cup dried cranberries
1 cup boiled wild rice
2 cups Basmati rice
1 teaspoon allspice
1/4 teaspoon ginger
salt and pepper to taste
1/2 cup slivered almonds, toasted
1/2 cup pine nuts, toasted
-In a large heavy pot, heat the olive oil and saute the onion over medium heat for couple of minutes. Add the garlic, the carrots and the dried cranberries. Stir and add four and half cups of water to the vegetables. Add the allspice, the ginger, the salt and the pepper and bring water to boil.
-Add the sweet peas, the wild rice and the Basmati rice. Stir and bring back to a boil. Cover and cook over very low heat for 15 minutes. Turn off the heat.
-Allow the rice to rest for five minutes, and then spoon into large serving platter. Sprinkle with the toasted almonds and pine nuts.