First steam the rice then bake, which gives it a multitude of textures...chewy, crispy, and soft. Then it is tossed with herbs, lime zest....What a great side-dish!
Makes 4-6 servings
Preheat the oven to 350F (175C)
1 cup (200 g) basmati rice or other organic white rice
5 Tbs. (75 ml) olive oil
1/2 cup (100 g) dried currants
1/4 cup (50 g) each chopped: mint, parsley, cilantro, and dill or 1/8 cup (25 g) each of dried herbs
3 ounces (90 g) organic sugar snap peas
1 organic green onion, very thinly sliced
zest from 1 organic lime
2 Tbs. (30 ml) organic lime juice
1 tsp. (5 ml) organic honey
black pepper to taste
1. Cook the rice.
2. Put the cooked rice on a baking sheet. Drizzle evenly with 3 Tbs. (45 ml) oil. Do not stir it.
3. Roast the rice for 5 minutes.
4. Remove the pan and stir the rice to coat evenly.
5. Return to the oven and roast 10 more minutes. Remove from the oven. Set aside to cool, about 5 minutes,.
6. In a bowl, add the rest of the ingredients, except the black pepper. Toss.
7. Season with the black pepper if desire.
Snap pea plant Try cooking the peas sprinkled with sesame seeds.
