1. Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice. 2. Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed. 3. Remove rice from pan and allow to cool. 4. Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice. 5. *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl. 6. Serve chilled or at room temperature. 7. *Salad dressing can be prepared several hours in advance to allow to marinate if you desire. ---------------------------------------------------------------------------
Nutrition
Ingredients
