Active Time

　　25 min

　　Total Time

　　45 min

　　

Ingredients

Makes 6 servings

　　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 jalapeño chile, minced, including seeds

　　1/2 lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)

　　

Step 1

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 softened, 1 to 2 minutes. 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, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.

　　

Step 2

While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.

　　

Nutrition Per Serving

Each serving contains about 253 calories and 3 grams fat.

　　#### Nutritional analysis provided by Gourmet