• Liz Talley - Urban Graze

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

All rights reserved©


Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now