I harvested almost 2 lbs of sugar snap peas today (yay!) which is a lot of peas to eat before the sugar in the peas (why they’re called SUGAR snap peas) turns to starch. This happens in very few hours.

One way to prevent this is to cook them. I try to just barely cook them, just enough to keep the crunch but deactivate the enzymes that convert the sugar. So here’s what I did.

Pea and Rice Salad with Lime Dressing

Pea and Rice Salad with Lime Dressing

1 pound sugar snap peas, strings removed
2 medium onion, sliced
1 tablespoon olive oil
1 ¼ cup basmati rice
¼ teaspoon chili powder
1/8 teaspoon ground turmeric
1 piece cinnamon stick
4 cups chicken broth
Salt and freshly ground black pepper, to taste
2 teaspoons finely grated lime zest
1 small red bell pepper, sliced
1 small spicy smoked sausage (turkey or Cajun), cooked and cut into small pieces (optional)
2 tablespoons chopped fresh cilantro
½ cup Lime Dressing
Lime wedges, for serving

1. Place the onion and olive oil in a heavy saucepan. Cook over medium heat, stirring, until the onion is wilted, 10 minutes. Stir in the rice, chili powder, turmeric, and cinnamon stick. Stir to coat rice with oil and spices Add the chicken broth and bring to a boil. Stir, reduce the heat, and simmer, covered, ~20 minutes.

2. Add peas to pan shortly before all the liquid is absorbed by the rice, cook ~ 3 minutes.

3. Fluff the rice with a fork and transfer it to a large bowl. Season with salt, pepper, and lime zest. Toss in the, red bell pepper, sausage, cilantro, and the dressing, tossing gently. Adjust the seasonings.

Serves 6

Lime Dressing
¼ cup lime juice
1 tsp honey
2 teaspoons grated lime zest
1 large clove garlic, crushed
Salt and freshly ground black pepper, to taste
½ cup olive oil

Combine all ingredients and whisk until thickened.