Ingredients
½ lb sugar snap peas, trimmed
3 cup jasmine rice
¼ cup plus 2 tablespoon vegetable oil
6 Tbsp rice vinegar
1 pt yellow or red cherry tomatoes, halved
½ cup thinly sliced cornichons
1 cup chopped basil
salt and freshly ground black pepper
3 cup jasmine rice
¼ cup plus 2 tablespoon vegetable oil
6 Tbsp rice vinegar
1 pt yellow or red cherry tomatoes, halved
½ cup thinly sliced cornichons
1 cup chopped basil
salt and freshly ground black pepper
Directions
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.
2. 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.
3. 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.
