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Jasmine Tea Rice Salad with Snow Peas and Ginger

By Marie Simmons, author of "The Amazing World of Rice"
  • 2 teaspoons loose jasmine tea or 1 jasmine tea bag
  • 1 3/4 cups boiling water
  • 1 cup uncooked Organic Jasmine Rice
  • 1/2 teaspoon salt
  • 4 ounces fresh snow peas washed and trimmed
  • 1/4 cup thinly sliced scallions (set aside 2 tablespoons of diagonally sliced green scallion tops for garnish)
  • 1/4 cup pared and minced carrot 1 teaspoon sesame seeds, toasted in a warm skillet
  • Ginger and Rice Vinegar Dressing:
  • 1/3 cup flavorless vegetable oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt

In a 2-cup glass measure combine the jasmine tea and boiling water. Cover with a saucer and steep for 5 minutes. Discard the tea bag or strain out the tea leaves and transfer to a medium-sized saucepan. Add the rice and salt, and heat to boiling, stirring once. Cover and cook over low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is tender. Uncover and let stand until cooled.

Steam the snow peas in a vegetable steamer set over gently boiling water until crisp-tender, about 3 minutes. Lift the steamer from the saucepan and then rinse the snow peas with cold water to refresh. Set aside until cooled. Cut the peas into 1/4-inch-wide diagonal slices.

To make the dressing: whisk together the oil, rice vinegar, ginger, and salt until blended.

Just before serving combine the cooled rice, snow peas, 1/4 cup of scallions, and carrot. Add the dressing and toss to coat. Spoon into a serving bowl and sprinkle with sesame seeds. Garnish with green scallion tops.

Serves 4.