Jasmine Rice with Tomatoes and Cornichons

Jasmine Rice with Tomatoes and Cornichons
Photo by John Kernick


  • 0.5 cup(s) thinly sliced cornichons
  • 3 cup(s) jasmine rice
  • 1 cup(s) chopped basil
  • 0.5 pound(s) sugar snap peas
  • 1 pint(s) yellow or red cherry tomatoes
  • 6 tablespoon(s) rice vinegar
  • Salt and freshly ground pepper
  • + 1 more ingredients
    • 0.25 cup(s) plus 2 tablespoons vegetable oil

In a saucepan of boiling salted water, blanch the snap peas until crisp-tender; using a slotted spoon, transfer to a plate and let cool. Add the rice to the boiling water and cook, stirring a few times, until just tender, 15 minutes. Drain and rinse under cold water; spread the rice out on a baki...

View full recipe at Food & Wine


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