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This eye and taste appealing rice and snap pea side dish features toasted white and black sesame seeds in a lemony vinaigrette.
1 cup basmati rice
8 ounces fresh sugar snap peas
1 1/2 teaspoons McCormick Gourmet™ Sesame Seed, Black
1 1/2 teaspoons McCormick Gourmet™ Sesame Seed
2 tablespoons sesame oil
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 green onion, chopped
Bring 2 cups water to boil in medium saucepan. Add rice; reduce heat to low. Cover and simmer 15 minutes or until rice is tender.
Meanwhile, cook snap peas in boiling water 3 to 4 minutes or just until tender-crisp. Immediately place snap peas in bowl of ice water until cold. Drain well.
Toast sesame seeds in small skillet about 3 minutes or until fragrant. Immediately remove from skillet to avoid over-toasting. Mix sesame oil, lemon juice, lemon peel and salt in small bowl with wire whisk until well blended.
Transfer cooked rice to serving bowl. Add snap peas, green onion, sesame seeds and dressing; toss to coat.
(Amount per serving)