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