This eye and taste appealing rice and snap pea side dish features toasted white and black sesame seeds in a lemony vinaigrette.
10m
PREP TIME
20m
COOK TIME
180
CALORIES
9
INGREDIENTS
This eye and taste appealing rice and snap pea side dish features toasted white and black sesame seeds in a lemony vinaigrette.
10m
PREP TIME
20m
COOK TIME
180
CALORIES
9
INGREDIENTS
Ingredients 4 (1 cup) Servings
-
1
cup
basmati rice
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Substitutions available
- long grain white rice
- 8 ounces fresh sugar snap peas
- 1 1/2 teaspoons McCormick Gourmet™ Organic Sesame Seed, Black
- 1 1/2 teaspoons McCormick Gourmet™ Organic Sesame Seed
- 2 tablespoons sesame oil
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1 green onion, chopped
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 Transfer cooked rice to serving bowl. Add snap peas, green onion, sesame seeds and dressing; toss to coat
NUTRITION INFORMATION
(per Serving)
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