Ingredients:
2 tablespoons olive oil
1 large onions, 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, uncooked
5 cups water
salt & freshly ground black pepper
1/2 lb snow peas, blanched and shocked ( blanching should take less than 8 min. salt the water)
1 large carrots, julienned
1/4 cup coarsely chopped parsley
Directions:
Heat the oil in a large saucepan until almost smoking.
Add the onions and cook until soft.
Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
Add the rice and coat with the oil and spices.
Add the water, bring to a boil and season with salt and pepper to taste.
Reduce the heat, cover the pot and cook for 15 to 18 minutes.
Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
Serve at room temperature.
Servings: 4-6
Time preparation: 10 min.
Time total: 100 min.