Basmati Rice with Sugar Snap Peas and Green Chiles
- 1 tablespoon olive oil
- 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 jalapeno chile, minced, including seeds
- 1/2 lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)
- 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 jalapeno 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.
olive oil, scallions, mustard seeds, basmati rice, water, salt, jalapeno chile, sugar snap peas
Taken from www.epicurious.com/recipes/food/views/basmati-rice-with-sugar-snap-peas-and-green-chiles-105418 (may not work)