Basmati Rice with Sugar Snap Peas and Green Chiles |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
4 scallions, white and green parts thinly sliced separately |
1 teaspoon mustard seeds |
1 cup basmati rice, rinsed until water runs clear, then drained |
1 1/2 cups water |
1 teaspoon salt |
1 fresh jalapeño chile, minced, including seeds |
1/2 lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups) |
Directions:
1. Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
2. While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.
3. Each serving contains about 253 calories and 3 grams fat. Nutritional analysis provided by Gourmet
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