Jasmine Rice Salad With Snap Peas

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
2		Garlic cloves - finely chopped
1/2 teaspoon	2.5ml	Cumin
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Coriander
1 teaspoon	5ml	Minced fresh ginger
2 cups	320g / 11oz	Jasmine rice
5 cups	1185ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Snow peas - blanched, shocked
1 lb	454g / 16oz	Carrot - julienned (large)
1/4 cup	36g / 1.3oz	Coarsely-chopped parsley

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A17) - from the TV - FOOD NETWORK

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