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Lemony Rice and Peas

Lemony Rice and Peas

Name: Lemony Rice and Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: Basmati rice 300g; Olive oil 75ml; Frozen peas 200g; Lentils 410g can; Chickpeas 410g can; Lemon 2; Scallions 2 bunches; Coriander 1 large bunch; Salt; Black pepper

a fresh rice salad which goes a long way

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30m
Serves 10
Easy
(1)

Ingredients

	300g Basmati rice brown
	75ml Olive oil
	200g Frozen peas
	410g can Lentils rinsed and drained
	410g can Chickpeas rinsed and drained
	2 Lemon juice
	2 bunches Scallions finely sliced
	1 large bunch Coriander chopped
	Salt to taste
	Black pepper to taste

Nutritional information

229

calories

fat

32g

carbohydrates

protein

fiber

sugar

Cuisine:

American Recipes

Ingredients

300g Basmati rice
brown
75ml Olive oil
200g Frozen peas
410g can Lentils
rinsed and drained
410g can Chickpeas
rinsed and drained
2 Lemon
juice
2 bunches Scallions
finely sliced
1 large bunch Coriander
chopped
Salt
to taste
Black pepper
to taste

Lemony Rice and Peas

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:

So, how do you make Lemony Rice and Peas?

Steps to make Lemony Rice and Peas

1	Cook the rice	20
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.
2	Defrost the peas	5
Place the peas in a small bowl. Pour boiling water over them and leave them to defrost, then drain.
3	Assemble the salad	3
Combine the rice, peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions in a large bowl.
4	Season	2
Stir well and season to taste with salt and pepper.
5	Refrigerate	30
Chill in the refrigerator and remove 30 minutes before serving.
6	Serve
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.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.