Cannabis Curried Rice Pilaf with Peas

Total Time: 30 minutes

No. of Persons Served: 4


  • 1 cup long grain white rice such as jasmine or basmati
  • 1 cup frozen peas
  • 1 medium onion
  • ¼ cup roasted unsalted pistachios or almonds
  • 4 garlic cloves
  • 2 tablespoons CannaOil
  • 1½ teaspoons curry powder
  • ½ bunch cilantro tough stems removed
  • 1 lime
  • Kosher salt
  • Freshly ground black pepper

Natural Aid Sunland Tujunga - CannaOil

  • Peel and finely chop 1 onion and 4 garlic cloves.
  • Heat CannaOil in a Dutch oven over medium heat. Cook onion and garlic until translucent and fragrant. Season with salt and pepper.
  • Add rice and stir until everything is evenly combined and the grains are completely coated. Sautee for 3-5 minutes or until the grains become translucent.
  • Stir in curry powder and sautee for 1 minute until toasted.
  • Add water and stir, making sure to scrape the bottom of the pan for the crispy bits. Bring to boil and reduce to simmer.
  • Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Place lid on top and let rice continue to gently steam about 5 minutes
  • While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.
  • Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.
  • Transfer to a serving bowl. Serve with lime wedges.