Best Lemony Rice Peas Recipes

LEMONY RICE & PEAS

Lemony rice & peas image

This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well

Provided by Good Food team

Time 35m

Number Of Ingredients 8

Ingredients

300g brown basmati rice
75ml olive oil
200g frozen pea
410g can lentil , rinsed and drained
410g chickpea , rinsed and drained
juice 2 lemon
2 bunches spring onions , finely sliced
large bunch coriander , chopped

Steps:

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.

Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium

2BLEU'S LEMONY RICE WITH PEAS (RISI E BISI)

2bleu's Lemony Rice With Peas (Risi E Bisi) image

This side dish is a light, refreshing, and a wonderful accompiniment to broiled fish or meat. It is also a great use of leftovers. You can vary the nuts from walnuts, to pecans, pine nuts or even sunflower seeds.

Provided by 2Bleu

Categories Lemon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
6 green onions, thinly sliced
3 cups rice, cooked
1 cup peas, cooked (frozen or shelled fresh)
2 lemons, juice and zest of
2 tablespoons fresh parsley, chopped
salt, to taste
black pepper, to taste
2 tablespoons walnuts, toasted and chopped fine (optional)

Steps:

Heat butter and oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds.
Add rice and sauté until heated through, about 4 minutes.
Add peas, lemon juice, zest, parsley, and salt and pepper. Sauté 2 minutes to blend flavors.
Garnish with remaining green onions and optional chopped walnuts and serve immediately.

Nutrition Facts : Calories 436.4, Fat 6.8, SaturatedFat 2.9, Cholesterol 10.2, Sodium 32.4, Carbohydrate 84.1, Fiber 3.3, Sugar 2.3, Protein 8.3