JASMINE RICE SALAD WITH SNAP PEAS
Steps:
- Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
UMEBOSHI AND RICE SALAD WITH PICKLED GINGER AND SUGAR SNAP PEAS
Umeboshi, or pickled plums, are not technically plums at all, but apricots. They are mixed with rice to make a popular summer dish in Japan. We've enlivened this salad with pickled ginger and sugar snap peas.
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a bowl rinse rice in several changes of cold water until water is almost clear and drain in a colander. Let rice stand, uncovered, in colander at least 30 minutes and up to 1 hour.
- In a 3-quart saucepan bring water to a boil with rice over high heat and boil, covered, 2 minutes. Reduce heat to moderate and boil rice, covered, 5 minutes more. Reduce heat to low and cook rice, covered, until liquid is absorbed, 10 to 15 minutes. Let rice stand, covered, 10 minutes and spread in a large shallow baking pan. Sprinkle rice with vinegar and toss with a wooden spoon to cool slightly.
- Pit umeboshi and coarsely chop umeboshi and ginger. In a bowl stir together rice, umeboshi, and ginger and cool to room temperature. Salad may be prepared up to this point 4 hours ahead and kept, covered, at cool room temperature. Have ready a bowl of ice and cold water. In a saucepan of boiling water cook peas until bright green, about 30 seconds, and transfer to ice water to stop cooking. Drain peas and cut crosswise into thin strips. Peas may be cooked 1 day ahead and chilled in a sealable plastic bag.
- Just before serving, stir peas into salad and season with salt.
PICKLED SUGAR SNAP PEAS
Provided by Linda Ziedrich
Categories Vegetable Side Vinegar Spring Sugar Snap Pea Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
- Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
- Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.
SUGAR SNAP! PICKLED PEAS
You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.
Provided by Matt Wencl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT40m
Yield 32
Number Of Ingredients 10
Steps:
- Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
- Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
- Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.9 g, Fiber 0.4 g, Protein 0.4 g, Sodium 180.5 mg, Sugar 0.4 g
SUGAR SNAP PEAS AND RICE
From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
- Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
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- Prepare equipment ahead of time as you may need to order online. Besides the ume and salt (and red shiso leaves that are required later), you will need a large bowl, a 2-gallon crock, weights (should be double the weight of the ume; the crock comes with 3.85-lb weights, so I use a bag of salt as an addition), a drop lid (John recommended me to get a plastic cutting board on Amazon and cut it slightly smaller than the crock’s opening), a large Japanese bamboo strainer called bonzaru, a mesh hanging dry net.
- Many recipes mention soaking the ume overnight to remove astringency (“aku” in Japanese). If you are using green ume, you may want to soak for 6 hours. If you ripen the green ume, soak for 2-3 hours. If your ume are yellow and blushed like mine, skip this step as most of them have less astringency, and you are more likely to damage the ume by soaking (discoloration, dent, mold, etc). If your ume got damaged, you can make ume jam after removing the seeds and damaged parts.
- Rinse the ume under cold running water. If you see blemishes or damages on ume, don’t use it because they can start growing mold from there.
- After a few days, the ume will start releasing moisture and you should see a layer of ume plum vinegar (梅酢, umezu) on top. If the ume plum vinegar does not come up easily, increase the weight so that the ume will sink in the vinegar quickly (this will protect from going bad/growing mold). The picture below shows Day 1 and Day 2.
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