Rice Salad with Sugar Snap Peas, Mint and Lime

[Guest guest]

Rice Salad with Sugar Snap Peas, Mint and Lime

 

1 1/2 cups uncooked white rice

2 cups sugar snap peas

1/2 cup chopped fresh mint leaves

1/2 cup chopped green onions

3 tbsps. olive oil

2 tbsps. fresh lime juice

2 tbsps. peeled julienned fresh ginger

1 tsp. sugar

salt and pepper to taste

 

Bring 2 cups water and 1 tsp. salt to a boil. Stir in rice, reduce heat to low,

cover and cook for 15 minutes. Turn off heat, let stand 5 minutes, fluff with

fork, then cool completely in a large bowl. Wash, de-stem and destring sugar

snap peas. Cook in boiling salted water 1 minute, drain, rinse under cold water,

drain again, and add to rice. Combine rest of ingredients with rice and snap

peas and toss to combine.

Makes 6 servings.

 

 

Share your photos with the people who matter at Canada Photos