Snap Peas and Rice
This is great as a side dish to grilled
Olive oil cooking
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 pound sugar snap peas, cut diagonally into 1/4-inch pieces
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.
Per Serving: 117 Calories
1g Fat (5.5% calories from fat)
1g Dietary Fiber
381mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 0 Fat.
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