Rice Salad With Sugar Snap Peas Mint And Lime 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

MINTED SUGAR SNAP PEA SALAD

Minted Sugar Snap Pea Salad image

Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
1/4 cup crumbled goat cheese
DRESSING:
3 tablespoons minced fresh mint
3 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

BASIL, SNAP PEA AND RICE SALAD WITH CREAMY YOGURT DRESSING

Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 15m

Yield Six servings

Number Of Ingredients 22

Ingredients

1 1/4 pounds sugar snap peas, strung
2 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
3 cups cooked white rice
1/2 cup thinly sliced fresh basil
2 teaspoons fresh lime juice
1 teaspoon kosher salt
Freshly ground pepper to taste
6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
6 tablespoons coarsely chopped fresh mint
10 cups salad greens
2 cups torn basil
1 cup plain lowfat yogurt
1 tablespoon milk
4 teaspoons olive oil
1 small clove garlic, peeled and minced
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 scallions, minced

Steps:

Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes. Drain, refresh under cold running water, drain and pat dry. Place in a bowl and toss with the olive oil, the salt and pepper.
Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
Place the salad greens in a large bowl and toss with the basil. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste. Stir in the scallions and place in a small bowl. Pass the dishes separately, letting guests build their own salads.

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.

MINTED RICE WITH PEAS

Minted Rice with Peas image

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

Yield Serves 2

Number Of Ingredients 7

Ingredients

1 cup water
1/2 cup long-grain rice
1 tablespoon vegetable oil
1/4 teaspoon salt
1/2 cup thawed frozen peas
1 1/2 tablespoons finely chopped fresh mint leaves
1/4 teaspoon fresh lemon zest

Steps:

In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

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