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BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES
1 tablespoon olive oil
4 scallions, white and green parts thinly sliced separately
1 teaspoon mustard seeds
1 cup basmati rice, rinsed until water runs clear, then drained
1 1/2 cups water
1 teaspoon salt
1 fresh jalapeņo chile, minced, including seeds
1/2 lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)
Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are soft. Add rice and cook, stirring, 1 minute, add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
While rice is standing, heat remaining 1/2 tablespoon oil in a nonstick skillet over moderate heat until hot, then cook jalapeņo and scallion greens (stir occasionally) until they begin to soften, add snap peas and cook, stirring, until crisp-tender. Toss with rice and season with salt.
Makes 6 servings. |
