Jasmine Rice Salad with Snap Peas

• 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

1. Heat the oil in a large saucepan until almost smoking.
2. Add the onions and cook until soft.
3. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
4. Add the rice and coat with the oil and spices.
5. Add the water, bring to a boil and season with salt and pepper to taste.
6. Reduce the heat, cover the pot and cook for 15 to 18 minutes.
7. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
8. Serve at room temperature.

olive oil, onion, garlic, cumin, nutmeg, coriander, fresh ginger, jasmine rice, water, salt, snow peas, carrot, parsley

Taken from www.foodnetwork.com/recipes/jasmine-rice-salad-with-snap-peas-recipe.html (may not work)