Jasmine Rice Salad with Snap Peas |
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Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 1 |
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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 |
5 cups water |
salt and freshly ground pepper |
1/2 pound snow peas, blanched and shocked |
1 large carrot, julienned |
1/4 cup coarsely chopped parsley |
Directions:
1. Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
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