The vegetarian and our apartment lost cable and internet for a couple of days but it returned shortly after I did. Now we're enjoying a few days off (reduced subways make it quite difficult to get around) and, as I nurse a nasty cold, I'm getting reacquainted with our kitchen!
Tonight's offering is a simple Syrian-Jewish dish, very gently adapted from A Fistful of Lentils. Served over rice (we used a smoked basmati, wild rice and quinoa blend) and lentils, it was a perfect meal. Enjoy!
Green Peas with Allspice and Mushrooms
adapted from A Fistful of Lentils
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 5 cloves garlic, minced
- 15 white mushrooms, sliced
- 1/4 cup water
- 20 oz. garden peas, defrosted if frozen
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon allspice, ground
In a large skillet over medium heat, heat olive oil until it moves as easily as water. Add onion and cook 3 minutes, stirring occasionally, until soft and golden. Add garlic and cook 1 more minute. Add mushrooms and cook 3 minutes. Add water and peas. Cover and cook 8 minutes. Add salt, pepper, and allspice and mix well. Cook another 2 minutes so flavors meld. Adjust seasonings. Serve warm over rice. Bon appetit!