Snap Peas and Rice
This is great as a side dish to grilled fish.

• Olive oil cooking spray
• 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 pound sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)

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.

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.

Per Serving: 117 Calories
1g Fat (5.5% calories from fat)
3g Protein
24g Carbohydrate
1g Dietary Fiber
0mg Cholesterol
381mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 0 Fat.

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