Gluten Free Sugar Snap Peas And Rice Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
• Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
• Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Steps:

• 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.

Steps:

• In 2-quart saucepan, heat oil over medium heat. Add mushrooms and garlic; cook 3 to 5 minutes, stirring frequently, until tender. Remove from saucepan; place on plate and cover to keep warm.
• In same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas; return to boiling. Stir; reduce heat to low. Cover; simmer 3 to 5 minutes or until peas are crisp-tender. Drain; return peas to saucepan.
• Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.