Jasmine Rice with Tomatoes and Cornichons


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  • Servings: 10

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  • 1/2 pound sugar snap peas, trimmed
  • 3 cups jasmine rice
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 6 tablespoons rice vinegar
  • 1 pint yellow or red cherry tomatoes, halved
  • 1/2 cup thinly sliced cornichons
  • 1 cup chopped basil
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © John Kernick Published August 2010

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