Lemon Rice Salad with Peas and Herbs
3 c. cooked basmati rice (can use long grain or jasmine)
1½ c. fresh shelled peas (or frozen)
3 Tbsp. olive oil
Juice and zest of 1 medium lemon
2 Tbsp. finely minced green onion
2 tsp. snipped chives, optional
¼ c. snipped fresh herbs such as dill, mint, and/or basil
Blanch peas in simmering water (or steam) for 1 minute. Drain well.
In a large bowl, whisk olive oil, lemon juice and zest, then add the peas, scallions, and herbs. Gently fold mixture into the rice, making sure it is well incorporated, and season with salt to your taste. Add a little extra drizzle of olive oil if you think it needs it. Delicious served at room temperature, or cold.
Recipes created or adapted by Liz Talley, Urban Graze
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