Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg
• 1/2 teaspoon coriander
• 1 teaspoon minced fresh ginger
• 2 cups jasmine rice
• 5 cups water
• Salt and freshly ground pepper
• 1/2 pound snow peas, blanched and shocked
• 1 large carrot, julienned
• 1/4 cup coarsely chopped parsley

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Instructions

1. 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.