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
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.
Add the rice to the boiling water and cook, stirring a few times, until just tender, 15 minutes.
Drain and rinse under cold water; spread the rice out on a baking sheet and let dry for 5 minutes.
Meanwhile, in a large serving bowl, whisk the oil with the vinegar.
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.