Jasmine Rice with Tomatoes and Cornichons

1. 1

   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.

2. 2

   Add the rice to the boiling water and cook, stirring a few times, until just tender, 15 minutes.

3. 3

   Drain and rinse under cold water; spread the rice out on a baking sheet and let dry for 5 minutes.

4. 4

   Meanwhile, in a large serving bowl, whisk the oil with the vinegar.

5. 5

   Cut the snap peas into 1/2-inch pieces and add them to the dressing along with the rice, cherry tomatoes, cornichons and basil.

6. 6

   Toss well, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.