Jasmine Rice Salad with Snap Peas |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Very easy summer salad. My mother loves this recipe so much that she started growing her own snap peas. The spices in this recipe is quite flexible: fennel seeds and mustard seeds are also good additions. I also experimented with curry powder and it was very appetizing as well! Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
2 cloves garlic, finely chopped |
1/2 teaspoon cumin |
1/4 teaspoon nutmeg |
1/2 teaspoon coriander |
1 teaspoon minced fresh ginger |
2 cups jasmine rice, uncooked |
5 cups water |
salt & freshly ground black pepper |
1/2 lb snow peas, blanched and shocked (blanching should take less than 8 min. salt the water) |
1 large carrot, julienned |
1/4 cup coarsely chopped parsley |
Directions:
1. Heat the oil in a large saucepan until almost smoking.
2. Add the onions and cook until soft.
3. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
4. Add the rice and coat with the oil and spices.
5. Add the water, bring to a boil and season with salt and pepper to taste.
6. Reduce the heat, cover the pot and cook for 15 to 18 minutes.
7. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
8. Serve at room temperature.
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