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jasmine rice salad with snap peas and carrots

Jasmine Rice Salad with Snap Peas and Carrots

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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 snap peas
  • 1 large carrot julienned
  • 1/4 cup coarsely chopped parsley

Instructions
 

  • 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.
  • Heat the oil in a large skillet until almost smoking.
  • Add the onions and cook until soft. Then add the garlic, cumin, nutmeg, coriander, and ginger, and cook for 1 minute.
  • Add the rice to the pan and coat with the rest of the ingredients that are in the pan.
  • Pour in the water and bring to a boil. Season with salt & pepper to taste.
  • Reduce the heat, cover, and simmer for 15-18 minutes, until rice is tender.
  • Remove from heat, fluff with a fork & fold in the peas, carrots, and parsley. Serve at room temperature.

Notes

*Carrots are julienned, and served raw, no need to blanche.
 
Recipe from Bobby Flay.
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