Introduction
This rice is all things textural with crispy rice, crunchy pistachios, sugar snap peas, and chewy golden raisins. It takes a little planning ahead to make the rice a day in advance, but it really makes a huge difference in how well the rice is able to crisp up.
Ingredients
- 4 cups herbs, such as cilantro, mint, basil, dill
- 2 jalapeno chilis, stems removed and split lengthwise
- 1/4 cup fresh lemon juice
- 3 tablespoons white miso
- 1/2 teaspoon Kosher salt, plus more
- 1/3 cup + 3 tablespoons extra-virgin olive oil
- 4 cups cooked white rice, chilled overnight
- 6 ounces sugar snap peas, thinly sliced on a bias
- 3 scallions, thinly sliced on a bias
- 3/4 cup crumbled feta
- 1/2 cup golden raisins
- 1 cup frozen peas, thawed
Instructions
Make four cups of rice to package directions and let sit in the refrigerator for at least one hour. Letting it sit overnight is better.
Blend lemon juice, miso, two jalapenos, two tablespoons of water, a teaspoon of salt, and herbs. Drizzle in 1/3 cup oil and continue to blend until the sauce is very smooth. Taste the sauce for heat. If it seems too mild, add another jalapeno or two. It should be slightly spicier than what is comfortable since it’s going to mellow out by everything tossed with it. Season with salt if needed.
Heat the remaining 3 tablespoons of oil in a large, nonstick skillet over medium-high heat on a Wolf Burner until very hot. Add rice, pressing down with a spatula in a single layer to create as much contact with the surface of the pan as possible. Reduce heat to medium and cook, undisturbed, until rice is a deep golden-brown underneath, 6–8 minutes. Flip the rice to the other side. Season with salt.
In a large bowl, add snap peas, feta, golden raisins and toss to combine.
Transfer the rice mixture to the bowl with the vegetables and toss to combine. Drizzle in herb sauce, tossing again to coat well. Taste and season with salt if needed.