Black-Eyed Pilav

Variations of this dish are popular in many countries over the world.  In Turkey, it's called Pilav.  The rice is gently sauteed in oil or butter until it is golden, then it is cooked in water on either the stovetop or in the oven.  Meat, veggies, or fruit are often added during the cooking, although it's often served plain as well.

My intention was to make the Nohutlu Pilav -- Rice with Chickpeas.  I was positive I had a can of chickpeas in my pantry.  Absolutely positive.  So sure that when I went to the store to buy the other ingredients I needed, I didn't bother to pick up a can of them.  Note to self:  Always double check to make sure the necessary ingredients are actually in the pantry.

There was however, a can of black eyed peas, so I used them instead.

 Black-Eyed Pilav

3 tbsp Canola Oil
1 Good Sized Yellow Onion
3/4 cup of Rice
1 1/2 cups of Broth (I used vegetable)
2 tsp Coarse Sea Salt
1/2 tsp Freshly Ground Black Pepper
1 can Black Eyed Peas (rinsed and drained)

•  Heat the oil in a sturdy, good sized pot.  The pot will need to have a tight fitting lid.
• Add the onion and cook until it starts to brown.
• Add the rice and cook until the rice becomes a nice golden colour.
• Add the broth and bring to a boil.
• Add the salt and pepper then put the cover on the pot.
• Once it is boiling, turn down the heat to low and let it simmer.  You will need to stir it once or twice to make sure it isn't stuck to the bottom of the pot and burning.  But don't stir it more than a couple of times.
• Check the rice after 10 minutes and add the black eyed peas.
• It will probably need a few more minutes to cook.  It total, it took mine about 15 minutes of cooking after I added the broth.
• Let stand for a few minutes before serving.