Lemony Rice and Peas is a salad which is jam-packed with fresh summery flavors. This recipe makes enough for 10 generous helpings so it goes a long way as a barbecue side salad or a picnic dish. I make this every 4th of July for our family cookout and I dread to thing what would happen if I didn’t bring a bowl of it one year! There would be mutiny!
This salad couldn’t be easier to make either. Simply cook brown basmati rice according to the package directions. Defrost peas and add all the ingredients together in a large bowl. Mix well and enjoy! Another great bonus of this salad is that it keeps well in the refrigerator for up to 2 days.
To make my version of Lemony Rice and Peas, you will need the following ingredients:
Follow the directions on the package to cook the brown basmati rice. Drain and pour a little bit of olive oil over the rice. Set to one side to allow to cool.
Place the peas in a small bowl. Pour boiling water over them and leave them to defrost, then drain.
Combine the rice, peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions in a large bowl.
Stir well and season to taste with salt and pepper.
Chill in the refrigerator and remove 30 minutes before serving.
Stir through the coriander and serve.
This Crunchy Rice Salad can be found on our table every 4th of July and many other occasions in between! Try it out soon and come back to leave a review with your thoughts.
Healthy and delicious salad!
