Jasmine Rice Salad with Snap Peas
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 302
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 799
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
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.