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Jasmine Rice Salad with Snap Peas

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“Very easy summer salad. My mother loves this recipe so much that she started growing her own snap peas. The spices in this recipe is quite flexible: fennel seeds and mustard seeds are also good additions. I also experimented with curry powder and it was very appetizing as well!”
1hr 40mins

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 12 teaspoon cumin
  • 14 teaspoon nutmeg
  • 12 teaspoon coriander
  • 1 teaspoon minced fresh ginger
  • 2 cups jasmine rice, uncooked
  • 5 cups water
  • salt & freshly ground black pepper
  • 12 lb snow peas, blanched and shocked (blanching should take less than 8 min. salt the water)
  • 1 large carrot, julienned
  • 14 cup coarsely chopped parsley


  1. Heat the oil in a large saucepan until almost smoking.
  2. Add the onions and cook until soft.
  3. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
  4. Add the rice and coat with the oil and spices.
  5. Add the water, bring to a boil and season with salt and pepper to taste.
  6. Reduce the heat, cover the pot and cook for 15 to 18 minutes.
  7. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
  8. Serve at room temperature.

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