Date:    Fri, 27 Aug 93 08:12:58 CDT
 I enjoyed this recipe, but this rice was a little gloppy, the original
 recipe (in The victory Garden Cookbook) may call for too much water.
 Spicy Peas and Rice 
 1 cup shelled Peas
 3/4 cup chopped onions
 1 Tbs or more minced garlic
 10 whole cardamom seeds
 10 whole allspice berries
 10 whole cloves
 2-inch cinnamon stick
 3 cups brown rice
 6 cups water
 1/2 cup yellow raisins (or more)
 Toasted almonds to garnish
 blanch peas, (I cut up the other vegies small and add them to the
 peas...)  Sweat onions with a little water, until wilted, add garlic
 and spices, cook for 1-2 minutes, Stir in rice and saute' for 5
 minutes longer.  Add water (hot) cover, bring to a boil, reduce heat,
 and cook slowly until liquid is absorbed (about an hour for gloppy
 rice- well, not real gloppy, and it is better the next day, even
 cold...)  Meanwhile, plump the raisins for 5 minutes in hot water;
 drain.  Toast Almonds.  When rice is cooked, stir in plumped raisins,
 and vegies, cook for a moment to heat through, top with almonds.
 Watch out for whole spices, I also added some garam masala.  This
 makes lots, and it was pretty good. Any additions or comments will be
 gladly taken! But it doesn't matter about the rice, I'm rice