Ingredients
Instructions
- 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.
- Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
- Remove rice from pan and allow to cool.
- 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.
- *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
- Serve chilled or at room temperature.
- *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.