Gluten Free Sugar Snap Peas And Rice Recipes

SUGAR SNAP PEAS AND RICE

Sugar Snap Peas and Rice image

From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2/3 cup uncooked regular brown rice
1 teaspoon vegetable oil
1/2 cup chopped onion (1 medium)
1 clove garlic, finely chopped
1 medium red bell pepper, seeded, cut into thin bite-size strips
2 cups frozen sugar snap peas
2 tablespoons water

Steps:

In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g

GLUTEN-FREE SUGAR SNAP PEA SALAD WITH GINGER DRESSING

Gluten-Free Sugar Snap Pea Salad with Ginger Dressing image

This salad is so simple and delicious you will want to make it for your family as well as serve it for your next dinner party.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 10m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar
2 tablespoons gluten-free white miso
1 tablespoon honey
1 teaspoon finely chopped gingerroot
1/2 teaspoon Sriracha sauce
1/4 teaspoon toasted sesame oil
2 cloves garlic, finely chopped
1/2 lb fresh sugar snap peas, thinly sliced crosswise (2 cups)
4 cups thinly sliced Napa cabbage
1 large carrot, shredded
2 medium green onions, sliced (2 tablespoons)
1 tablespoon sesame seed

Steps:

In large bowl, beat first 7 ingredients with whisk. Add peas, cabbage, carrot and green onions; toss to coat.
Sprinkle with sesame seed; toss, and serve immediately.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 9 g, TransFat 0 g

SESAME SUGAR SNAP PEAS (GLUTEN-FREE, LOW-GI, VEGAN)

Sesame Sugar Snap Peas (Gluten-Free, Low-GI, Vegan) image

This is a very quick and easy gluten-free side dish that has a low glycemic index (GI) and low calories. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups sugar snap peas, trimmed
1 tablespoon sesame oil
1 dash salt
2 teaspoons tamari or 2 teaspoons gluten-free soy sauce
1 teaspoon sake (option)
2 teaspoons sesame seeds, toasted

Steps:

Heat sesame oil in a sauté pan.
Add sugar snap peas and sauté for a few minutes until peas are tender but still crisp.
Season with salt, tamari and sake (if using).
Transfer to a plate and sprinkle sesame seeds on top.
Infuse love and serve!

Nutrition Facts : Calories 90.6, Fat 4.4, SaturatedFat 0.6, Sodium 2832.6, Carbohydrate 8.1, Fiber 2.6, Sugar 1.8, Protein 6.7

BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES

Basmati Rice with Sugar Snap Peas and Green Chiles image

Categories Pepper Rice Side Vegetarian Quick & Easy Summer Healthy Sugar Snap Pea Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
4 scallions, white and green parts thinly sliced separately
1 teaspoon mustard seeds
1 cup basmati rice, rinsed until water runs clear, then drained
1 1/2 cups water
1 teaspoon salt
1 fresh jalapeño chile, minced, including seeds
1/2 lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)

Steps:

Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.

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