Snow Peas and Red Pepper Rice Salad

• 1 cup rice
• 2 cups water
• 1 tablespoon sesame seeds
• 1/4 pound snow peas
• 1 large red pepper
• 1 teaspoon minced garlic in oil
• 1 tablespoon corn, safflower or canola oil
• 2 teaspoons Oriental sesame oil
• 2 tablespoons white-wine vinegar
• 2 teaspoons reduced-sodium soy sauce
• Freshly ground black pepper to taste

1. Combine the rice and water in a saucepan.
2. Bring to a boil.
3. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
4. Toast the sesame seeds in a toaster oven until golden.
5. String, wash and then cut the snow peas in half.
6. Wash, core, seed and cut the red pepper in julienne strips.
7. In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork.
8. Add the snow peas and red pepper and toss.
9. When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.

rice, water, sesame seeds, snow peas, red pepper, garlic, corn, sesame oil, whitewine vinegar, soy sauce, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4228 (may not work)