Lemony Rice & Peas
This hearty and flavorful rice salad is perfect for a light and nutritious meal. Packed with wholesome ingredients like brown basmati rice, lentils, chickpeas, and fresh herbs, this dish is bursting with vibrant colors and bold flavors. The combination of tangy lemon juice and fragrant coriander adds a refreshing zing to each bite. With a touch of olive oil to bring it all together, this salad is a great make-ahead option for busy days, ready to enjoy whenever you need a satisfying and healthy dish.
— Constant Cookbook
Ingredients
- 300g brown basmati rice
- 75ml olive oil
- 200g frozen peas
- 410g can lentils , rinsed and drained
- 410g chickpeas , rinsed and drained
- juice 2 lemon
- 2 bunches spring onions , finely sliced
- large bunch coriander , chopped
Instructions
- Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
- Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 10
Nutrition
- Calories: 229 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.61 milligram of sodium
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