Jasmine Rice Salad With Snap Peas Recipes

TOASTED JASMINE RICE WITH GRILLED SCALLIONS

Toasted Jasmine Rice with Grilled Scallions image

Provided by Aaron McCargo Jr.

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons peanut oil
2 cups jasmine rice, rinsed
3 cups chicken stock
2 bunches scallions
3 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup bean sprouts
3 tablespoons chopped cilantro leaves
2 red jalapenos, seeded and diced

Steps:

Preheat a grill to high heat.
In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON

Jasmine Rice with Green Onions, Peas, and Lemon image

Categories Citrus Rice Side Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 3/4 cups water
1 1/4 cups jasmine rice, rinsed well, drained, or long-grain white rice
1/2 teaspoon salt
1/2 cup shelled fresh or frozen peas
2 tablespoons extra-virgin olive oil
6 green onions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel

Steps:

Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.

JASMINE RICE SALAD WITH SNAP PEAS

Jasmine Rice Salad with Snap Peas image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Time 1h25m

Number Of Ingredients 13

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 snow peas, blanched and shocked
1 large carrot, julienned
1/4 cup coarsely chopped parsley

Steps:

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.

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