lundi, juin 28, 2010

rice salad with sugar snap peas, mint, and lime

1 1/2 cups rice
2 cups water
2 cups sugar snap peas
1/2 cup chopped fresh mint leaves
1/2 cup chopped green onions
3 TBSP olive oil
2 TBSP fresh lime juice
1 TBSP pureed fresh ginger
1 tsp sugar
Salt and pepper to taste

  1. Boil water and 1 tsp salt. Stir in rice, reduce heat to low, cover, and cook for 15 minutes. Let stand 5 minutes, fluff with fork and cool completely in a large bowl.
  2. Steam peas for 4 minutes. Add to cooled rice.
  3. Mix remaining ingredients and pour dressing over peas and rice.
Yield: 6 servings

Adapted from Bon Appétit, June 2005

Aucun commentaire: