Jasmine Rice Salad with Snap Peas and Carrots

Jasmine Rice Salad with Snap Peas and Carrots

A warm Jasmine rice side salad with julienne carrots and fresh snap peas is a perfect side for just about any dish.

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Jasmine Rice Salad with Snap Peas and Carrots
jasmine rice salad with snap peas and carrots
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Course Sides
Keyword carrots, snap peas
Servings
Ingredients
Course Sides
Keyword carrots, snap peas
Servings
Ingredients
jasmine rice salad with snap peas and carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a pot of water to a boil. Place the peas in the pot & let boil for 1 1/2 minutes. Then, put them in a bowl of ice water using a slotted spoon, and fully submerge.
  2. Heat the oil in a large skillet until almost smoking.
  3. Add the onions and cook until soft. Then add the garlic, cumin, nutmeg, coriander, and ginger, and cook for 1 minute.
  4. Add the rice to the pan and coat with the rest of the ingredients that are in the pan.
  5. Pour in the water and bring to a boil. Season with salt & pepper to taste.
  6. Reduce the heat, cover, and simmer for 15-18 minutes, until rice is tender.
  7. Remove from heat, fluff with a fork & fold in the peas, carrots, and parsley. Serve at room temperature.
Recipe Notes

*Carrots are julienned, and served raw, no need to blanche.

 

Recipe from Bobby Flay.

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