Jasmine Rice with Tomatoes and Cornichons

Jasmine Rice with Tomatoes and Cornichons
Jasmine Rice with Tomatoes and Cornichons is a gluten free and dairy free recipe with 10 servings. One portion of this dish contains around 5g of protein, 6g of fat, and a total of 269 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 35 minutes. It works well as a side dish. Head to the store and pick up salt and pepper, cornichons, rice vinegar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Perfectly Cooked Coconut Jasmine Rice Without A Rice Cooker, Perfectly Cooked Coconut Jasmine Rice without a Rice Cooker, and Yellow Jasmine Rice.

Instructions

1
In a saucepan of boiling salted water, blanch the snap peas until crisp-tender; using a slotted spoon, transfer to a plate and let cool.
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Sugar Snap PeasSugar Snap Peas
WaterWater
Equipment you will use
Slotted SpoonSlotted Spoon
Sauce PanSauce Pan
2
Add the rice to the boiling water and cook, stirring a few times, until just tender, 15 minutes.
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WaterWater
RiceRice
3
Drain and rinse under cold water; spread the rice out on a baking sheet and let dry for 5 minutes.
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SpreadSpread
WaterWater
RiceRice
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Baking SheetBaking Sheet
4
Meanwhile, in a large serving bowl, whisk the oil with the vinegar.
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VinegarVinegar
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
5
Cut the snap peas into 1/2-inch pieces and add them to the dressing along with the rice, cherry tomatoes, cornichons and basil. Toss well, season with salt and pepper and serve.
Ingredients you will need
Cherry TomatoCherry Tomato
Salt And PepperSalt And Pepper
GherkinsGherkins
Sugar Snap PeasSugar Snap Peas
BasilBasil
RiceRice
DifficultyMedium
Ready In35 m.
Servings10
Health Score10
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