Jasmine Rice Salad with Snap Peas

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Level:
Easy

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
  • 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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